Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    salt packed anchovies
                        (or 24 fillets packed in oil)
   1      cup           milk
   6                    tiny japanese eggplants
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1                    egg
     3/4  cup           sparkling wine
   1      cup           flour
   1      tablespoon    finely-chopped scallions
   1      tablespoon    crushed coriander seeds
   1      tablespoon    chopped cilantro
   1      teaspoon      sesame seeds
   6      tablespoons   extra-virgin olive oil
   2      tablespoons   capers
   1      cup           tomato concassee
                        (peeled -- seeded, chopped
                        -- tomatoes)
   3      tablespoons   extra-virgin olive oil
  10                    mint leaves -- cut chiffonade

Preparation:

Rinse anchovies and soak in milk overnight, or at least 3 hours. Remove fillets from bone and pat dry. Split eggplants lengthwise and sprinkle with salt and pepper. In a mixing bowl, whisk together egg and wine. Stir in flour, scallions, coriander seeds, cilantro and sesame seeds and season with salt and pepper. Heat 6 tablespoons oil in a 12- to 14-inch skillet over medium-high heat until smoking. Dredge eggplants in batter and cook 5 to 6 pieces at a time until golden brown on both sides. Drain on paper towels and season while still hot. Place capers, tomatoes, remaining 3 tablespoons oil and mint together in a small bowl and mix well. Season with salt and pepper. To serve, arrange 2 eggplant pieces on each plate with 3 tablespoons tomato mixture. Place 3 anchovy fillets over top and serve with lemon wedge. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B10)