Archivi - Divella
Cut the aubergine into cubes, bring plenty of water to the boil, salt it and add 150 g of diced aubergine in the boiling water.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.divella.it.
Ingredients
- Elicoidali Divella, 400 g
- Divella diced tomatoes, 400 g
- aubergine, 300 g
- "pecorino romano", 150 g
- clove of garlic, 1
- basil, to taste
- EVO oil, to taste
- salt and pepper to taste
