- 600g of eggplant
- 350g of tomato
- 3 onions
- 50g of grated cheese
- 3 tablespoons of olive oil
- coarse salt
- 2 garlic cloves
- sprig of basil
Cut the eggplants into slices and let them degrease for 20 minutes in a colander while sprinkling them with coarse salt.
Rinse the eggplants, dry them, and toss them in olive oil. Add minced garlic and onions, and peeled and quartered tomatoes. Season and cook for 20-25 minutes.
Before serving, sprinkle with grated cheese and chopped basil leaves. Serve hot or cold.
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