Brown a clove of garlic in a pan, add tomato puree, season with salt and cook on a low heat for about ten minutes, until the sauce has shrunk. Thinly slice the aubergines, fry in plenty of oil, salt to taste and keep them aside.
Step 2
Cook Petal in boiling salted water for 13 minutes, stirring gently. Drain all cooking water from the shape using a skimmer.
Step 3
Stuff Petal with tomato sauce, decorate with aubergine slices, a few basil leaves and a generous grating of salted ricotta cheese.
