One-Pan Anchovy with Red Bell Pepper, Eggplant and Onion

Moroccan-inspired comfort food: tender anchovy paired with red bell pepper, eggplant and onion and black-eyed peas, finished with savory and marjoram and a hit of smoked salt and white pepper. 1. Pat the anchovy dry and season with sea salt, smoked salt and white pepper. 2. Heat sunflower oil in a heavy pan and pan-fry the anchovy until it develops a deep golden crust, about 13 minutes. 3. Add red bell pepper, eggplant and onion to the pan and cook until just tender, stirring in savory and marjoram for fragrance. 4. Cook the black-eyed peas separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of dijon mustard before serving hot.