Instructions: Aubergine: Brush the aubergine with oil, season and grill. Cool and cut into 2 inch rectangles. Put in a bowl with the chopped anchovies and the crushed garlic, a little more oil, salt and pepper.

Quantities of garlic and anchovies can be adjusted to your taste.

This mix is better the next day and must be served at room temperature.

Red pepper: Mix in a bowl with the garlic and anchovies, keeping separate from the aubergine mix.

Roast on toasted thick slices of rough or stale bread. Rub the toast with garlic and drizzle a little olive oil over the top. Serve two slices, one with the red pepper mix and the other with the aubergine.

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