Tunisian mechouia Salad

• 1 12 lbs red peppers
• 3 green chili peppers
• 1 ounce anchovy (optional)
• 1 lb eggplant
• 2 garlic cloves
• 4 tablespoons olive oil
• 1 pinch salt & fresh ground pepper
• 1 12 teaspoons caraway seeds
• 2 tablespoons lemon juice
• 1 tablespoon capers (optional)
• 2 tablespoons of fresh mint, chopped

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

red peppers, green chili peppers, anchovy, eggplant, garlic, olive oil, salt, caraway seeds, lemon juice, capers, mint

Taken from www.food.com/recipe/tunisian-mechouia-salad-360878 (may not work)