Aubergine and Anchovy Pasta
Ingredients
- 2 aubergines, cut into 1cm cubes
- Olive oil
- 1 peeled garlic clove
- 1 tinned chopped tomatoes
- Some passata (optional)
- 1 tin anchovies
- 1 tablespoon flour
- 100ml 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 lots of pasta of your choice.