Slice 1800g eggplant lengthwise into 5mm strips. Salt lightly, rest 30 minutes to remove moisture.
Finely mince 150g onion and 5g garlic. Cook slowly in 28g olive oil over low heat until soft and translucent, about 8 minutes.
Add 400g tomatoes, 618g tomato passata, 13g sugar, 1g oregano, salt, and pepper. Simmer 20 minutes until thickened. Tear in 400g fresh basil at the end.
Sesli anlatım, porsiyon ayarı ve daha fazlası
