Small eggplants,

Salt and pepper,

Tomato sauce,

Oil, lemon-juice, anchovy, onion, parsley.

Cut the eggplants in two, score the cut sides, season with salt, pepper, and oil, and broil until tender.

Serve with a tomato sauce, seasoned with a little fried onion, or garlic, a little lemon-juice, and a sprinkling of shredded anchovy and parsley.