Sausage, Aubergine & Tomato Gratin

This Sausage, Aubergine & Tomato Gratin is a satisfying and delicious crowd pleaser. Don’t be put off by the use of the anchovies. They have been used world wide for thousands of years to add a little umami to food and work wonderfully well in this dish.

January 28, 2020
: 4
: 15 min
: 45 min
: 1 hr
: Very easy

A few anchovies work so well to add an extra oomph to this Sausage, Aubergine & Tomato Gratin. A great family friendly meal.


  • 3 tbsp olive oil
  • 400g pork sausages
  • 2 aubergines, diced
  • 2 cloves garlic, sliced
  • 500g ripe cherry tomatoes (or 400g tin good quality cherry tomatoes)
  • ½ tsp sugar
  • ½ tsp salt
  • 8 anchovy fillets, crushed in a pestle and mortar
  • 1 tsp flour
  • 2 tbsp milk
  • 120g fresh breadcrumbs
  • olive oil for drizzling
  • 5g parsley, chopped
  • Step 1 Pre heat oven to 200’C/180’C fan/gas mark 6.
  • Step 2 First cook the sausages in a heavy based pan in 1tbsp oil over a medium heat for 20 minutes until browned all over. Transfer to a plate and slice the sausages into 1 cm slices.
  • Step 3 Using the same pan add the remaining 2 tbsp olive oil and reduce the heat to medium/low. Cook the garlic for 1 minute then add the aubergine and tomatoes and cook for 5 mins crushing them down as they cook until soft.
  • Step 4 Meanwhile heat the crushed anchovies in their oil for a few minutes in another pan, then add the flour followed by the milk to make a savoury roux. Stir this into the aubergine and tomato sauce along with the sausages, salt and sugar.
  • Step 5 Tip the sausage mixture into an oven proof dish and sprinkle with the breadcrumbs and drizzle the top with more olive oil.
  • Step 6 Cook in the oven for 15 mins or until the top is a golden brown. Sprinkle with parsley and serve.