Saturday, July 22, 2006

aubergine and anchovy pasta

here's one for all you elegant hillbillies

2 aubergines cubed
Olive oil
peeled garlic cloves
1 can chopped tomatoes or fresh
1 tin anchovies
1 tablespoon flour
100ml milk soya or otherwise
Sprinkle the cubed aubergines w/salt drain then rinse of salt
heat olive oil chuck in garlic cloves, tomatoes
add anchovies and mash
Stir in the flour and heat for 1 minute
Add the milk KEEP STIRRING ALL THE TIME. thicken.
pour sauce into tomatoes/ aubergines
bake uncovered at 350 for30 minutes
Serve w/ pasta

brie, good bread, fruit and your favorite butter substitute rounds it out


Anonymous said...

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Anonymous said...

I like it! Good job. Go on.