Aubergines alla Sorrentina: the Italian Oven-Baked Recipe
When I sort through my papers, I come across magazine clippings with recipes. This is one of them. Still to be made.Ingredients (4 people):
3 medium aubergines
4 medium ripe tomatoes
4 anchovy fillets
2 garlic cloves
parsley
oregano
salt
pepper
oil
Method:
Wash the aubergines and tomatoes. Cut the aubergines into 1 cm thick slices and the tomatoes into thin slices. Arrange them in an oiled ovenproof dish, alternating aubergine and tomato slices.
Gently fry the anchovies in very little oil, together with the garlic, parsley and oregano. Spread the mixture over the vegetables and season with salt and pepper. Bake in a hot oven until the aubergines are cooked.
3 medium aubergines
4 medium ripe tomatoes
4 anchovy fillets
2 garlic cloves
parsley
oregano
salt
pepper
oil
Method:
Wash the aubergines and tomatoes. Cut the aubergines into 1 cm thick slices and the tomatoes into thin slices. Arrange them in an oiled ovenproof dish, alternating aubergine and tomato slices.
Gently fry the anchovies in very little oil, together with the garlic, parsley and oregano. Spread the mixture over the vegetables and season with salt and pepper. Bake in a hot oven until the aubergines are cooked.
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