Assunta (Testa) Sorrentino, Napoli
(Yield: 4 servings)
ΒΌ cup extra-virgin olive oil
2 eggplants (remove centre with seeds and cube)
1 garlic clove (minced)
28 ounces tomatoes (cubed)
1 teaspoon salt
3 basil leaves (chopped rough)
1. Warm oil in skillet over medium heat. Add cubed eggplant and cook until lightly brown. Using slotted spoon, remove eggplant from pan and set aside.
2.In same skillet, add garlic and cook until fragrant (30 seconds). Add tomatoes, salt, basil and simmer for approx. 15 minutes.
3.Add eggplant to sauce and continue cooking for 15 minutes.
Serve warm.