Anchovies with Aubergine (Eggplant) and Potato

• 6 to 8 anchovy fillets
• 1 aubergine
• 1/2 kg potatoes
• 2 onions finely chopped
• 1 small clove of garlic
• 1 glass white wine

1. Clean the anchovy fillets by removing all bones, the spine and the head.
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. Fry the potato and aubergine slices (just for a few mins)
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. Repeat this process once again then pour on the white wine.
6. Finally leave it to cook over a medium to low heat for approx 10 - 15 mins.
7. Garnish with the chopped fresh parsley.

aubergine, potatoes, onions, clove of garlic, glass white wine

Taken from cookpad.com/us/recipes/240997-anchovies-with-aubergine-eggplant-and-potato (may not work)