1 yellow pepper, sliced
1 tbsp olive oil
1 ltr homemade tomato passata
1 tin anchovies
For the Topping
75g unsalted butter
600ml warm milk
Preheat oven 200°C/Gas 6.
Slice the aubergines lengthways, sprinkle with salt and place on baking tray for 20 minutes. Wipe away the excess salt with kitchen paper and pat dry.
Return to the baking tray drizzle with olive oil and bake for about 25 minutes until soft. Meanwhile slice the pepper and sauté until soft. Place the aubergine slices in an ANTA baking dish, layering with the tomato passata and yellow peppers and slices of anchovy and anchovy oil. Finish with a layer of aubergine.
Melt the butter add flour cooking for a few minutes, gradually add the milk and bring to the boil. Whisk the eggs and gradually add to the white sauce. Pour over the aubergine and sprinkle with grated Parmesan.
Bake for about 45 minutes until golden brown. Allow to stand for about 5 minutes before serving