Aubergine & Anchovy Pasta
Yield
3 servingsPrep
10 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
cubed |
*
|
| 1 | x |
olive oil
|
*
|
| 1 | each |
garlic cloves
peeled |
|
| 1 | can |
tomatoes
chopped |
*
|
| 1 | can |
anchovy fillets
|
|
| 15 | ml |
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.
