| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Italian, Pasta, Sauces and, Vegetables, Vegetarian | 1 | Servings |
INGREDIENTS
| 2 | Aubergines, cut in 1cm | |
| Cubes | ||
| Olive Oil | ||
| 1 | Garlic Clove, peeled | |
| 1 | Chopped Tomatoes | |
| Passata, optional | ||
| 1 | Anchovies | |
| 1 | T | Flour |
| 1 | Milk |
INSTRUCTIONS
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@SUN.CC.WESTGA.EDU> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 241
Total Fat: 27.3g
Cholesterol: 0mg
Sodium: 272.9mg
Potassium: 377.9mg
Carbohydrates: 14.6g
Fiber: 2.2g
Sugar: 4.6g
Protein: 2.5g