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Aubergine and Anchovy Pasta

2 Aubergines; cut in 1 cm cubes
Olive oil
1 Garlic clove; peeled
1 cn Chopped tomatoes
Passata; (optional)
1 cn Anchovies
1 tb Flour
1 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 industrial amounts of pasta.




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