Serves: 4
500 gr Perlina eggplants
300 gr Vesuvius tomatoes, peeled
1 onion
2 garlic cloves
Extra virgin olive oil as needed
Red chili pepper flakes
Directions: Remove the stalks from the eggplants, then slice them into rounds. Stir-fry the onion and garlic in a pan. Add the Perlina eggplants and cook until golden and stir in the tomatoes. After 7-10 min add the basil leaves and sprinkle with red chili pepper flakes. Let cook for a further 10 min and serve hot.