- 8 medium-sized eggplants (or fewer if very large…..try for smaller ones!)
- 10-12 very ripe cherry tomatoes
- olive oil, q. b. (“quanto basta” or “as much as you need”)
- garlic, 4- 5 cloves
- fresh basil (if possible) – or parsley
- salt, q.b.
Dice the eggplants and fry until brown in hot olive oil. Remove. Add garlic and brown, then tomatoes, briefly. Return eggplant, salt to taste and simmer all together. Add chopped fresh basil (or parsley) at the end.
Note: try this dish served with rigatoni or penne pasta! Add Parmesan cheese