Heat a grill pan and grill the peppers until the skin is black all over. Place the peppers in a dish and cover with cling film. This will loosen the skin
Cut the aubergine into thin slices and grill them to create nice, dark stripes
Remove the skin and the seeds from the peppers. Place them into a dish together with the aubergines
Add the lemon juice, olive oil, garlic, red pepper and parsley marinade. Season to taste with salt and pepper then arrange on the plates
Finish with a scoop of the diced tomato on top and serve with the mozzarella and anchovy fillets.