* 2 aubergines
* 7.1 oz. tomato paste
* 1 ripe tomato
* 2 anchovy fillets in Oil
* 2 Tbs. capers
* 8 Tbs. ELEA Extra Virgin Olive Oil
* sea salt
Wash aubergines without removing stalk and cut in half lengthwise.
Make deep criss-crossed cuts on both halves.
Salt and let stand for 1/2 an hour to release water.
Dry aubergines and place in an ovenproof dish.
Pour 1 tablespoon of ELEA Extra Virgin Olive Oil over each half.
Preheat oven to 390º F and cook for 25 minutes.
To make sauce put remaining 4 tablespoons of ELEA Extra Virgin Olive Oil into a frying pan and add chopped capers and anchovy fillets.
Then add washed and chopped tomato and the tomato paste.
Salt and pepper and cook for 8 minutes.
Remove aubergines from oven, put them into a dish and pour a few tablespoons of sauce onto them.
Garnish with chopped parsley.