Ingredients: 2 eggplants
4 plum tomatoes
Oil Salt Pepper
basil 2 cloves garlic
Slice the eggplant into slices 2 cm high. Let stand slices sprinkled with coarse salt on a slightly inclined for an hour. Rinse well and cut the squares. In a pan heat for a good amount of oil ... generous (if not the recipe is not good!) and let the garlic brown. Add the eggplant and fry well. Add the tomatoes, cut into squares. Season with salt and add the fresh basil. Bring to a baking until the eggplants are tender. Serve either hot or cold ... the next day are even more good!
Excellent as an appetizer or side dish ... try the pasta!
I used a fresh egg pasta and I added seasoned salt over the grated cheese!
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