Eggplant mushroom (3)

Cut the aubergines into small pieces without Peel and place them in a colander spolverizzandole with a little salt.

After about a half hour, when the eggplants have lost some of their liquid, press them lightly and fry a few at a time in abundant oil over medium heat.

Remove the eggplant from the Pan by lifting them up when they begin to Brown with the skimmer and placing them on a plate, place a little inclined to strain excess oil downwards; After frying the eggplant, leave in the Pan just a tablespoon of oil and fry the garlic, when it starts to Brown add the chopped tomatoes and, after two or three minutes, the eggplant.

Season with salt, and add a handful of chopped Basil.