Aubergine and Anchovy Pasta

1 hours Prep: 10 minutes Cook: 40 minutes

45 calories per serving view nutrition facts

3 servings suggest servings

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Ingredients

2	each	aubergine	cubed
1	x	olive oil
1	each	garlic clove	peeled
1	can	tomatoes	chopped
1	can	anchovies
1	tablespoon	flour, all-purpose
1	dl	milk

Directions

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 for 30 minutes.

Serve with industrial amounts of pasta.

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Nutrition Facts

Serving Size 21g

Amount per Serving

Calories 45 30% of calories from fat

	% Daily Value*
Total Fat 2.0g	2%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 551mg	23%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 5.0g	10%

Vitamin A	0%		Vitamin C	2%
Calcium	4%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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