Ingredients
- 1 kg and 200 g eggplant rotunda
- 200g of tomato puree
- 150g of Galbanino Light, diced
- 60 ml of extra virgin olive oil
- 40 g of breadcrumbs
- 1 clove of garlic, chopped
- As much chopped basil as needed
- Salt and pepper to taste
⏬️ ⏬️ Continued on the next page ⏬️ ⏬️
