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Aubergine and Anchovy Pasta

 

43

Yield

3

servings

Prep

10

min

Cook

40

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

2 each eggplant
cubed
*
1 x olive oil
*
1 each garlic cloves
peeled
1 can tomatoes
chopped
*
1 can anchovy fillets
1 tablespoon all-purpose flour
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 4530% of calories from fat
 % Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 551mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 10g
Vitamin A 0% Vitamin C 2%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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