Eggplant Sauce

Method

1. Cut the tomatoes into cubes of about 1 cm, removing the stem.
2. In a pan, add a drizzle of oil, add the chopped onion and a pinch of salt. Cook over low heat for about 10 minutes, stirring often.
3. Add the tomatoes and a pinch of salt. Cover and cook for 20 minutes, then uncover and cook for another 5 minutes to dry out.
4. Remove the skins with a manual food mill. Collect the sauce and set it aside.
5. Clean the eggplants: remove the stem and cut them into cubes of about 1 cm.
6. In a pan, add a drizzle of oil, add the eggplants and salt immediately. Cook over high heat for about 10 minutes, stirring often, until soft and golden.
7. Add some black pepper to the eggplants, then pour in the sauce and mix.
8. Add hand-torn basil and cook for a few more minutes.
9. Serve.