Tunisian mechouia Salad

Directions

1. 1
   Halve and de-seed the peppers; de-seed and finely chop one chili.
2. 2
   Roughly chop the anchovies, if using.
3. 3
   Place the whole eggplant(s) in a roasting tin and cook at 425F for 20min.
4. 4
   Add unpeeled garlic, peppers and 2tbsp of the oil; season with salt.
5. 5
   Cook for a further 30min.
6. 6
   Cool, then skin and roughly chop peppers, garlic and eggplant.
7. 7
   Return the vegetables to the roasting tin, then add the caraway seeds, chopped and whole chilis, lemon juice, capers and anchovies (if using).
8. 8
   Season, then mix well and cook, uncovered, for 1015min until the liquid has evaporated.
9. 9
   Cool, sprinkle with chopped mint and serve at room temperature.