After having washed the eggplants, dry them carefully and cube them. Place the cubed eggplant in a colander, sprinkle them with salt to remove their bitter flavor for about an hour. Once they have been drained, squeeze the eggplants and fry them in plenty extra-virgin olive oil. When they have acquired an inviting golden brown color, drain the eggplants and dry them on a paper towels.

In a clean pan, sauté the garlic and, when golden, add the Pomì Rustic sauce
After a few moments add the eggplants by sautéing everything in the pan for a few minutes over high heat.
Adjust the salt and decorate with a generous sprinkle of chopped basil.