The eggplant sauce with fresh basil and olives is often cooked in Apulia. It is paired with pasta or eaten with homemade bread for dipping. What a delicacy, I can’t even describe it, you can only imagine.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 6 Hours 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggplants (medium)
- 1 1/4 cups tomato puree
- 4 leaves basil (fresh)
- 1 clove garlic
- 1/4 cup extra virgin olive oil
- to taste salt
- 1.75 oz olives
Tools
- Saucepan
- Bowl
Steps
Genoese Basil Seeds HERE amazon 
Add the tomato puree and basil and cook for about twenty minutes. Cover with a lid and check occasionally if you need to add water during cooking.
Personally, I don’t like the olives too cooked, so I add them towards the end of cooking.
Taste the eggplant sauce to see if you need to extend the cooking time, and finally decorate with the remaining basil leaves, which I like to add both before and after. It certainly doesn’t hurt; in fact, it enhances the flavor.
Eggplant Sauce with Fresh Basil and Apulian Olives
I recommend salting the eggplants only if needed towards the end of cooking. By letting the eggplants rest in the bowl to remove bitterness, some of that salt may have remained attached.
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FAQ (Frequently Asked Questions)
When to add basil to the sauce?
I personally add basil to the sauce both before and after. It certainly doesn’t hurt and indeed enhances the flavor.
