Clean the anchovy fillets by removing all bones, the spine and the head.

Peel the potatoes and slice them thinly (about 5 mm) then slice the aubergine thinly and sprinkle with oil (both the potatoes and aubergine)

Fry the potato and aubergine slices (just for a few mins)

Place half the chopped onion in a low wide pan followed by a layer of anchovy fillets (seasoned with salt and pepper) and then a layer of potato and aubergine slices. Repeat this process once again then pour on the white wine.

Finally leave it to cook over a medium to low heat for approx 10 - 15 mins.

Garnish with the chopped fresh parsley.