Sautéed eggplant and tomatoes: how to make a delicious side dish with eggplants

INGREDIENTS
1kg of eggplant
500g of tomatoes
Extra virgin olive oil
2 cloves of garlic
Salt
Pepper
Oil for frying
10 basil leaves

METHOD
1. Wash the eggplants and tomatoes and cut them into cubes.
2. Now pour a drizzle of oil and two cloves of garlic into a pan and add the tomatoes. Cook over low heat for about 20-25 minutes. Season with salt and pepper.
3. Heat the oil in a saucepan and fry eggplant cubes a little at a time until they are golden brown.
4. Add the eggplant cubes into the tomato sauce, and basil leaves and mix all well. Serve on a plate and enjoy.
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