Peel eggplant and garlic.
Clean the bell bell pepper. Cut everything into fine cubes and sauté slowly in hot olive oil in a small saucepan – without letting it take color. Clean and chop the chili pepper and add to the pot. Add about 8 tablespoons of water to the vegetables, then salt and cook until soft. Add the small anchovy fillets and puree everything well with a hand blender. Tastes great with meat or even as a spread – just try it.
