Slice eggplants lengthwise into 1/4-inch planks, salt lightly, and let rest 30 minutes to release moisture.
Finely mince onion and garlic; cook gently in 28g olive oil over low heat until translucent, about 5 minutes.
Add 400g fresh tomatoes, 618g tomato purée, salt, pepper, sugar, oregano, and thyme; simmer 25 minutes until thickened.
Sesli anlatım, porsiyon ayarı ve daha fazlası
