Ingredients.

1. One eggplant cut into thin round slices (no thicker than 2 mm). The second eggplant cut in half, using a sharp knife, make cuts on each half, grate a bit of lemon, drizzle with olive oil, sprinkle 1/2 tbsp of sugar, melkorublenym rosemary, salt and freshly ground black pepper. Put each half on the foil, wrap in an envelope and bake for about 35 minutes at a temperature of 200C. With a spoon to get the pulp from the skins and scroll in a food processor along with the cloves of garlic, 2 tablespoons of olive oil, anchovies and 1 tbsp of lemon juice. Check for salt and pepper.

2. For the tomato sauce - Tomatoes, peel, remove seeds, and scroll in a food processor along with the salt, pepper, remaining sugar, and white wine vinegar.

3. Strain through a very fine sieve. To drive a few tablespoons of olive oil to obtain a smooth emulsion pink – tomato filling. RUB through a fine sieve.

4. The slices of eggplant fry in vegetable oil for 5 minutes until Golden brown (deep frying). Dry on a napkin, went to excess fat.