• 1/2 kilo of perita type tomatoes, very ripe
• 2 medium eggplants
• 3 garlic cloves
• 1 stem of garlic
• 1 stem of celery
• 1 bunch of basil leaves
• 1 small onion
• 3 oil tablespoons
• 1/4 tablespoon of salt
• 1/8 teaspoon of black pepper
• 2 cups of water
Wash the aubergines and put them directly on the kitchen burner over high heat, with the help of tongs turn each one until all its skin is well burned, remove from the heat and then put both in a plastic bag that will make a knot. Reserve separately.
Then wash the vegetables very well. In a cauldron or saucepan, pour the oil, let it heat a little and add the julienned onion, the crushed garlic, the julienned garlic stalk, the skinless tomatoes cut in four, the celery and the basil leaves. Fry well over medium heat until wilting, when the salt and pepper will be added. Stir, add the water and boil for 20 minutes even over medium heat.
Take the eggplants out of the bag and remove the skin. Wash them and check them inside well under the water tap; already clean, add them to the cauldron or pot. Remove from the heat, let it rest and then blend everything in a blender at maximum speed. Pass the mixture through a strainer in a clean pot.
Finally, bring it back to the fire until it boils, rectify the salt and heat up when serving.
It can be decorated with a little eggplant puree, a drizzle of olive oil and natural goat cheese or with basil.