2 pound tomatoes
2 large eggplants
1 bunch basil leaves
3 tablespoons grated pecorino romano cheese.
Remove the skins of the tomatoes and coarsely chop them. Drain them.
Cut the eggplants into fairly thick slices. Sprinkle with salt to purge them of their water. Dry the slices and fry them in oil.
Finely chop the shallot. Put the tomato pieces in a bowl and mix in the shallot, olive oil, salt and pepper.
Chop the basil and mix it in a bowl with the Pecorino Romano cheese. Arrange a layer of eggplant slices in a serving bowl and, atop it, a layer of tomatoes. Sprinkle with cheese-basil and continue with other layers until all of the ingredients have been used
Where is the rest of the recipe? Sue Hansen, Location not stated.