James` Aubergine and Anchovy Pasta

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