ANCHOVIES WITH AUBERGINE AND POTATO

6 to 8 fresh anchovy fillets
1/2 kg potatoes
1 aubergine (eggplant)
2 onions, finely chopped
1 small clove of garlic, finely chopped
olive oil
1 glass white wine
salt and pepper
fresh parsley chopped

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

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

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

Place half the chopped onion in a low wide pan followed by a layer of anchovy fillets (seasoned with the garlic, salt, and pepper) and then a layer of potato and aubergine slices repeat this process once again then pour on the white wine

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

Garnish with the chopped fresh parsley.