INGREDIENTS :

4 Unico Flat Fillets, Anchovies

1 tbsp. milk

3 aubergines (eggplants)

salt and pepper

6 Unico Plum Tomatoes

1 garlic clove

1 bunch of basil

¼ teaspoon oregano

150 g (5 oz) mozzarella cheese

50 ml (2 oz) fl

PREPARATION: Put the anchovy fillets to soak in a little milk. Prepare the aubergines: remove stems, wash and dry and cut into 2.5cm/1 in thick rounds. Sprinkle with salt and allow to stand for 30 minutes on a tray, then drain with paper towels. Brush a large ovenproof casserole with oil and arrange the rounds in it in a single layer. Season with salt and pepper. Put tomatoes on top. Crush the garlic and chop the basil leaves, drain and chop the anchovies. Scatter them over the tomatoes and sprinkle with oregano. Chop the mozzarella cheese finely, spread it over the top and sprinkle with the oil. Bake uncovered, in a moderate oven for 20 minutes and serve hot.

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