PEPERONATA WITH CANTABRIAN ANCHOVIES

Cantabrian anchovies in olive oil – 115g

1 onion

1 clove of garlic

6 peeled and crushed tomatoes

1 zucchini

1 eggplant

1 red pepper

1 green pepper

1 yellow pepper

Evo oil

Salt

Pepper

1 teaspoon of cumin

1 teaspoon of oregano

Cut all green pieces into small pieces
Sauté finely chopped onion and garlic
Then add the vegetables, except the tomato, and cook for another 5 minutes, stirring occasionally
Add salt, pepper, cumin and oregano.
Add the tomato
Mix the ingredients carefully and wait for the tomato juice to evaporate.

Serve in a cup and lay on top 5 anchovies per serving