Eggplant & Anchovy Pasta (Serves 1)

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. 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 eggplants, mixing it up.

Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes.

Serve with of pasta.