Escalivada (Roasted Red Pepper and Aubergine) Recipe | Food Network UK

Ingredients

• 12 red bell peppers
• 12 small aubergines (a little larger than a bell pepper)
• 18 large anchovy fillets, packed in olive oil, preferably Spanish
• 2-3 tbsps extra-virgin olive oil, preferably Spanish
• 1-2 tsps sea salt, to taste
• Splash of aged sherry vinegar to taste, optional
• 1 clove garlic, finely minced, optional
• Sprinkling of Maldon sea salt, optional