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
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