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.

Cook Petal in boiling salted water for 13 minutes, stirring gently. Drain all cooking water from the shape using a skimmer.

Stuff Petal with tomato sauce, decorate with aubergine slices, a few basil leaves and a generous grating of salted ricotta cheese.