Courtesy of Michael Walker from "L'Alimentation Provençale & La Santé.
4 aubergines
3 tablespoons of olive oil
1 slice of bread (I used more than one and I cut it up into little chunks)
4 filets of anchovies (you could leave them out)
1 egg (I used cream instead)
6 tomatoes
parsley
garlic
salt and pepper
Peel and cut the aubergines and blanche them for 10 minutes in simmering water. Drain and finish them by sauteeing slowly in a cast iron baking dish with the olive oil and the garlic. Prepare a tomato sauce with herbs. Once the aubergines are completely soft, mash them, add the anchovy filets and the bread which you have soaked in the egg (I soaked the bread in cream instead).
Mix this all together well with the tomatoes in the cast iron baking dish and bake in the oven at 200 for 20 minutes. Serve with more sauce tomate.