La bohémienne from Magrets & Mushrooms: More Country Recipes from South-West France by Jeanne Strang
The same family of ingredients can be used in quite a different way to make a savoury gratin.
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Ingredients
- 1 medium-sized aubergine (about 450 g)
- 350 g tomatoes, peeled, quartered and de-seeded
- olive oil
- 2 tbsp flour
- 2 tbsp milk
- 1 large clove garlic, chopped
- 2 anchovy fillets
- salt
- pepper
- fresh breadcrumbs
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