Yield: 1 Servings
|2 \N||Aubergines -- cut in 1cm|
|\N \N||Olive Oil|
|1 \N||Garlic Clove -- peeled|
|1 can||Chopped Tomatoes|
|\N \N||Passata -- (optional)|
Sprinkle the cubed aubergines with salt and leave them to drain. Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if you're using it.
Now open the tin of anchovies, and chuck them and their oil into a small saucepan. Heat them through, and mash them with a fork. Stir in the flour, and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing it up.
Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes.
Serve with industrial amounts of pasta.
Recipe By : John Fuller <jfuller@...> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini