Ingredients
- 2 Medium/large Aubergines
- 2 x 50g Anchovies (Sustainably sourced)
- 1 400g Tomato passata
- Large Handful of pasta
- Cheese Topping (This can be grated cheddar or crumbled feta or a mixture of both)
- Slice the aubergines lengthwise in slices (about 1 cm thick)
- Fry the slices in oil until brown on each side. The aubergines can soak up a lot of oil.
- Cook the pasta in boiling water for 10 minutes- it needs to be softened not cooked through.
- Place cooked aubergines in shallow dish. Open tins of anchovies, pour the oil to the shallow cooking dish. Scatter the anchovies from over the aubergines. Pour over tomato sauce. Put cheese over the top to give a good depth of topping.
- Bake in oven 180 degrees for about 30 minutes. Quick and delicious!
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