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Print this Recipe    Aubergine Anchovy

Aubergine and Anchovy Pasta

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

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.

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