Anchovies with Aubergine (Eggplant) and Potato

1. 1

   Clean the anchovy fillets by removing all bones, the spine and the head.

2. 2

   Peel the potatoes and slice them thinly (about 5 mm) then slice the aubergine thinly and sprinkle with oil (both the potatoes and aubergine)

3. 3

   Fry the potato and aubergine slices (just for a few mins)

4. 4

   Place half the chopped onion in a low wide pan followed by a layer of anchovy fillets (seasoned with salt and pepper) and then a layer of potato and aubergine slices.

5. 5

   Repeat this process once again then pour on the white wine.

6. 6

   Finally leave it to cook over a medium to low heat for approx 10 - 15 mins.

7. 7

   Garnish with the chopped fresh parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.