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    Muligran e fungtrell

    Recipes by Andrea Gargiulo

    This chunky sauce can be used on your favourite pasta or as a side to any meal.

    • Eggplants, diced
    • Cherry tomatoes
    • Garlic, crushed
    • Oil
    • Basil, chopped
    • Salt

    1. Soak the eggplant pieces in water and salt for 1 hour. Rinse and dry with paper towel.
    2. Heat oil in a pan and cook the garlic, basil and tomatoes for around 10 minutes to make a sauce.
    3. Add the eggplant pieces and stir. Cook for around 1 minute.
    4. Serve hot.