| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian3 | 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. Per serving: 131 Calories (kcal); 4g Total Fat; (28% calories from fat); 7g Protein; 17g Carbohydrate; 17mg Cholesterol; 209mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: John Fuller Converted by MM_Buster v2.0n.
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