Bohémienne, Eggplant and Tomato Casserole

Ingredients

• 4 cups eggplants, diced coarsely
• 4 cups tomatoes (ripe, preferable peeled, seeded) diced coarsely
• 6 Tbs. olive oil
• 4 garlic cloves, minced
• 6 anchovy fillets
• 1/2 cup milk
• 2 Tbsp. all-purpose gluten-free flour
• Freshly ground black pepper
• 4 Tbsp. gluten-free panko

Instructions

1. 1

   In a large sauté pan, warm 3 tablespoons of olive oil over medium heat, add the eggplants and garlic, and cook for 3 minutes.

2. 2

   Add the tomatoes and cook uncovered for 20 minutes or until the mixture is soft and can be crushed with a fork.

3. 3

   In a mortar, muddle the anchovy fillets until they become a paste and mix them with 2 tablespoons of olive oil.

4. 4

   Add the anchovy mixture to the vegetables.

5. 5

   Blend the flour with the milk and add it to the vegetables.

6. 6

   Season with pepper.

7. 7

   Mix well and put the mixture in an oiled gratin dish.

8. 8

   Sprinkle on the panko and the remaining olive oil.

9. 9

   In a preheated to 350°F oven, bake the gratin for 20-30 minutes. You may need to broil this dish for 3 minutes.