Sprinkle the cubed eggplants with
salt and leave them to drain.
Meanwhile, heat some olive oil in
a big saucepan, chuck in the whole peeled garlic clove and
follow it a minute or so later with the tinned tomatoes. Now
open the tin of anchovies, and chuck them and their oil into a
small saucepan. Heat them through, and mash them with a fork.
Stir in the flour, and heat for 1
minute. Add the milk, stirring all the time.
Then pour this thick sauce into
the tomatoes and eggplants, mixing it up.
Put the saucepan uncovered into
the oven at gas mark 4 for 30 minutes.
Serve with of pasta.