2 Eggplants; cut in 1cm cubes
1 Garlic Clove; peeled
1 Can Chopped Tomatoes
1 Can Anchovies
1 Tablespoon Flour
1/2 cup Milk
Sprinkle the cubed eggplants 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. 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.
This recipe is from How To Cook Fish - http://www.howtocookfish.info