Anchovy Confetti Sauce

3 tablespoons olive oil

1/2 cup onion, chopped

1/2 tablespoon garlic, minced

1/3 cup red bell pepper, cut into 1/4-inch pieces

1/3 cup eggplant, cut into 1/4-inch cubes

3/4 cup tomatoes, peeled, seeded,and chopped

1/4 cup red wine

1/4 cup vegetable stock

1 tablespoon fresh basil leaves, chopped

2 teaspoons parsley sprigs, chopped

1/2 teaspoon dried rosemary

8 anchovy fillets, chopped

1/4 cup black olives, sliced

1 and 1/2 tablespoons capers

salt, to taste