Recipe - James Aubergine And Anchovy Pasta

2 Aubergines cut in 1cm
Cubes
Olive Oil
1 Garlic Clove peeled
1 cn Chopped Tomatoes
Passata (optional)
1 cn Anchovies
1 tablespoon Flour
1 dl Milk

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