Hazırlanışı
1Cut eggplant into 1 cm cubes, toss with 23 g olive oil, salt, and red pepper flakes; roast at 200°C for 25 minutes until golden.
2Mince 8 g garlic and finely chop 100 g basil; set aside separately.
3Heat remaining 23 g olive oil in a large pan, add minced garlic, then 30 g tomato paste and cherry tomatoes; simmer 8 minutes.