2 sm. eggplants
2 filets sole, each approximately 4 inches wide
4 filets anchovy
1 clove garlic
1/4 c. bread crumbs
1 tbsp. beef stock

Cut eggplants in half, crosswise, and parboil until tender. Carefully cut out pulp leaving thin 1/4 inch shell. Mince anchovy filets and garlic, add bread crumbs and beef stock and mash to a paste-like consistency. (I like to add a small amount of coarsely chopped onion.)

Cut each filet of sole into 2 strips approximately 2 inches wide. spread a thin layer of the paste on each filet strip and roll into a coil. Fasten with a toothpick and carefully place in the eggplant shell. Stuff the surrounding cavity with paste and cover the top with paste. Place shells in a baking dish and bake in a preheated oven for 1/2 hour.