Recipe: Aldo’s Polpettine di Melanzane Le Sirenuse Positano

Ingredients

• 6 long purple eggplants
• 100g (3.5oz, a little less than 1 cup) white breadcrumbs
• 85g (30z) freshly grated parmesan
• 2 medium tomatoes
• 1 egg
• 2tbs olive oil
• a handful of basil leaves, finely chopped
• salt and pepper
• 4 eggs
• 300g (10.5oz) white breadcrumbs
• 100g (3.5oz) white flour
• 700g granular tomato sauce (passata di pomodoro)
• 100g cane sugar
• 50g water
• 50g sherry vinegar