| 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
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