| 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 |
cn |
Chopped Tomatoes |
|
|
Passata — (optional) |
| 1 |
cn |
Anchovies |
| 1 |
tb |
Flour |
| 1 |
dl |
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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