michelle picker cooks

Eat this Italian style salad as a side dish with pasta or just have it for lunch with some bread and cheese.

Cut 2 eggplants (aubergines) into wedges and sprinkle with salt. Allow them to sweat for 30 minutes (to remove any bitterness) and then rinse and pat dry. Heat some olive oil in a large fry pan and fry the eggplants until soft and brown and then remove to a serving plate. Now slice a red, green and yellow pepper into strips and fry them in some more olive oil. When they are soft, add them to the serving dish over the eggplant. Allow to cool and drizzle with a little more olive oil. Arrange some salted anchovies over the top and garnish with fresh parsley.