Eggplant And Anchovy Pasta

Sprinkle the cubed eggplant with salt and leave them to drain.

Meanwhile, heat some olive oil in a big saucepan, chuck in the garlic and follow it a minute or so later with the tomatoes, and tomato sauce 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 eggplant, mixing it up. Put the saucepan uncovered into the oven at 350 degrees F for 30 minutes.

Serve with industrial amounts of pasta.