Ingredients for 6-8 portions
4 cups of eggplants diced coarsely
4 cups of ripe tomatoes, preferable peeled, seeded and diced coarsely
6 Tbs. of olive oil
4 garlic cloves, crushed
6 anchovy fillets
½ cup of milk
1 Tbsp. of flour
Freshly ground black pepper
4 Tbsp. of fresh breadcrumbs
Directions
In a large sauté pan, warm 3 tablespoons of olive oil over medium heat,
add the eggplants and garlic and cook for 3 minutes.
Add the tomatoes and cook uncovered for 20 minutes or until the mixture
is soft and can be crushed with a fork.
In a mortar, muddle the anchovy fillets until they become a paste and
mix them with 2 tablespoons of olive oil.
Add the anchovy mixture to the vegetables.
Blend the flour with the milk and add it to the vegetables.
Season with pepper.
Mix well and put the mixture in an oiled gratin dish.
Sprinkle on the breadcrumbs and the remaining olive oil.
In a preheated to 375°F oven, bake the gratin for 30 minutes.