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.