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James' Aubergine & Anchovy Pasta

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      Title: JAMES' AUBERGINE & ANCHOVY PASTA
 Categories: Italian, Pasta, Sauces and, Vegetables, Vegetarian
      Yield: 1 Servings
 
      2    Aubergines -- cut in 1cm
           Cubes
           Olive Oil
      1    Garlic Clove -- peeled
      1 cn Chopped Tomatoes
           Passata -- (optional)
      1 cn Anchovies
      1 tb Flour
      1 dl 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.
  
  Recipe By     : John Fuller 
 
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