Serve this with roast lamb or grilled salmon. It is rich and you don't need to serve a starch as well. Use Sicilian eggplant because it has a creamy consistency.

1 large Sicilian eggplant, about 2 lb (1 kg)
3 tbsp (45 mL) olive oil
2 cloves garlic, chopped
1 lb (500 g) plum tomatoes, seeded and diced
¼ cup (50 mL) chopped parsley
Salt and freshly ground pepper
1 tbsp (15 mL) all-purpose flour
½ cup (125 mL) milk
1 cup (250 mL) grated fontina cheese

1. Preheat oven to 400ºF (200ºC).

2. Cut eggplant in half. Oil cut sides with 1 tbsp (15 mL) olive oil and place cut-side down on baking sheet. Bake 40 minutes or until soft. Cool and scoop eggplant from its shell into a bowl, and run knife through eggplant to break it up slightly.

3. Heat remaining 2 tbsp (25 mL) oil in skillet on medium heat. Add garlic and tomatoes, and sauté for 2 minutes or until tomatoes soften. Stir in eggplant and parsley and cook 2 minutes or until flavours are combined. Season well with salt and pepper.

4. Stir in flour and cook 1 minute. Add milk and bring to boil, stirring. Re-season if needed.

5. Reduce oven to 375ºF (190ºC). Place eggplant mixture into 4 individual oiled gratin dishes, top with cheese and bake for 20 to 25 minutes or until cheese is browned.

Serves 4