Hans - Food For Thought No. 11


2 medium sized Aubergine, cut into Slices

3 Tomatoes, peeled and deseeded

4 cloves of Garlic

Coarse Salt

Bengali Pepper

Anchovies in oil, 5 to 7 filets

Olive Oil



Dash of Sugar

Cheese like Gruyere, with Parmigiano




Blanch aubergine slices briefly in salted water and chill in iced water

Fry both sides in olive oil, put slices on kitchen paper, salt and pepper

Squeeze garlic with salt and fry slightly in olive oil, add tomatoes, anchovies, fry briefly

Add thyme, oregano, sugar, check seasoning

Place aubergines, overlapping, in an oiled pan

Cover each layer with seasoned garlic / tomato spread

Mix cheeses with breadcrumbs and some cream

Sprinkle over covered aubergines and bake at moist heat at 1500 until surface is golden brown and bubbling


Buon Appetito!