3 red bell pepper
2 big eggplants
10 anchovies from l’Escala
30 g black or arbequine olives
salt, sea salt crystals, black pepper
an excellent extra virgin olive oil[/one_third][two_third_last]Preparation
Preheat the oven grill up to 200ºC, or 380ºF. Grease a baking tray with oil, and work with your hands coating the vegetables with oil. Arrange vegetables on the greased baking tray and sprinkle with around 4 tablespoons of salt. Bake in the oven, turning all the vegetables every 15 minutes, or as they start to get darker.
Cook for around an hour, or until all the sides are caramelized and toasted. Take out of the oven and chill. As soon as they star to cool down, peel them, pulling gently with your hands, and put them together. Cut in little dices or strips and serve them. Garnish with some black olives and anchovies, add a splash of the oil and sprinkle some sea salt and black pepper.
If you can, cook this recipe in a bbq, it’s the traditional way to roast these vegetables, directly in the flames!![/two_third_last]