INGREDIENTS
1
Basil, Fresh leaves
1 1/2 lb
Eggplant
1 tbsp
Garlic
1
Onion, large
1 cup
Cornmeal, stone ground coarse
1
Salt
1
Sea salt and freshly ground black pepper
1
Olive oil
1/4 cup
Olive oil
5 cups
Water
One 28 ounce can diced tomatoes in juice or puree (can use 2-3 cups fresh diced tomatoes)