Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Ingredients

• 1 small eggplant
• 1 stick of asparagus
• 1 potato
• 6 mini tomatoes
• 1 green capsicum
• 1 carrot/li>
• 2 button mushrooms
• 1 red capsicum
• 3/4 cup of olive oil
• 6 tbsp of butter
• 12 anchovy fillets
• 6 garlic cloves, chopped
• Salt and pepper

Instructions

1. Blend the olive oil, butter, anchovy fillets and garlic cloves until the sauce is smooth.
2. Season the sauce with salt and pepper.
3. Pour the sauce into a fondue pot and light it up to slowly cook it.
4. Cut the vegetables into bite-sized pieces.
5. Bake the potato and eggplants for 20 minutes or until it is soft.
6. Arrange the vegetables around the fondue pot.