INGREDIENTS
4 medium eggplants, 6 tomato sauce, 1 onion, basil, extra virgin olive oil, salt.
PROCEDURE
Divide the eggplants in half and, with patience, dig out the pulp, keeping the outer part intact with the skin. Cut the tomatoes, remove the seeds, and slice them. Slice the onion and eggplant pulp. Put everything in a pot with a glass of water and salt. Cook 20 minutes on low heat. Salt the eggplant “caps” and leave them, upside down, in a colander to drip for 15 minutes, then rinse and dry them. Drizzle the eggplant sauce with oil and basil leaves. Fill the caps and place in the pan to cook for another 15-20 minutes on low heat. The liquid in the sauce should be sufficient for the eggplants to cook, possibly add a little oil.