Ingredients for 4 people:3 aubergines20 cherry tomatoes100 g tomato “passata”4-5 tbsp Extra Virgin Olive Oil3 cloves of garlic10 basil leaves (plus those required for decoration)2-3 tbsp grated Parmigiano, salt
Wash and clean the aubergines, cut them into pieces and leave them to soak in water and salt for about 2 hours. Cut the cherry tomatoes into small pieces and put them in a bowl with the finely chopped basil. Heat the oil and the peeled cloves of garlic in a frying pan; when the oil is hot add the pieces of aubergine (which you have previously removed from the water and squeezed thoroughly) and sauté for a few minutes. Remove the cloves of garlic, add the chopped cherry tomatoes and basil and the tomato passata, lower the heat, stir well and leave to cook for another 8-10 minutes. Serve hot, with a sprinkling of grated Parmigiano and a few fresh basil leaves for decoration.