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1
Preheat the oven to 400.
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2
Put the eggplant and bell pepper on a baking sheet.
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3
Roast the bell pepper, turning it occasionally, for about 40 minutes, or until blistered all over, and the eggplant for about 1 hour, or until it has collapsed.
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4
Transfer the vegetables to a plate.
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5
On a large baking sheet, lightly brush both sides of the baguette slices with olive oil.
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6
Bake in the oven for about 10 minutes, or until golden brown.
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7
When the vegetables are cool enough to handle, remove the skins, seeds and stems.
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8
Transfer the eggplant to a colander and let drain for 30 minutes.
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9
Finely chop the eggplant and transfer to a bowl.
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10
Cut the bell pepper into 1/4-inch dice and add to the eggplant.
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11
Stir in the 1 1/2 tablespoons of olive oil and season with salt and black pepper.
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12
Cut 1 of the tomatoes in half crosswise.
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13
Rub 16 of the baguette toasts with the cut sides of the halved tomato.
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14
Top each toast with a piece of ham, folding it to fit neatly.
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15
Sprinkle with some of the chives.
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16
Cut the other tomato crosswise into 8 slices, then cut each slice in half.
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17
Spread the eggplant mixture on the remaining 16 baguette toasts and top each with a half slice of tomato and half an anchovy.
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18
Serve the canapes at room temperature.
