INGREDIENTS
1
ripe but firm plum tomatoes (about 6), ripe
6
Baby eggplant
8
Basil, large fresh leaves
3 cloves
Garlic
2
generous tsp Thyme, fresh
1
Black pepper, Freshly ground
2 tsp
Kosher salt
1/2 cup
Olive oil, extra-virgin
1/2 cup
Parmigiano-reggiano