Recipe - James Melanzani 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.

Per serving: 131 Calories (kcal); 4g Total Fat; (28% calories from fat); 7g
Protein; 17g Carbohydrate; 17mg Cholesterol; 209mg Sodium Food Exchanges:
One half Grain(Starch); 0 Lean Meat; 1 One half Vegetable; 0 Fruit;
One half Fat; 0 Other Carbohydrates

Recipe by: John Fuller

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