Eggplant and hazelnut sauce

This sauce is prepared with long purple eggplant sautéed with garlic and oil; fresh basil is added at the end of cooking. It is a delicate and very fragrant sauce for pasta. It can be used au naturel or with the addition of fresh cherry tomatoes and/or ricotta salata. Recommended for filling cannelloni, crepes, ravioli, paccheri with fresh, salted or smoked ricotta. Great for canapés in combination with our savory snacks, on bruschetta or to make tasty sandwiches or sandwiches.