Recipe by Nadia Santini: Tomato Compote, Eggplants, Basil, and Extra Virgin Olive Oil from Lake Garda

Ingredients for 4 - 6 people

8 ripe and flavorful tomatoes
1 eggplant per person
50 ml of extra virgin olive oil from Lake Garda
Fresh basil
Salt
8 g of vegetable gelatin
20 ml of vegetable broth
50 g of ice

Method

Peel and finely slice the eggplants with a slicer.

Cut enough slices to line a ceramic terrine.

Peel the tomatoes using a very sharp knife and crush them with your hands to remove the seeds and watery parts.

Take an aluminum pan and pour in a few drops of oil; when it starts to sizzle, add the eggplants and let them brown well, then line the small terrine with them.

Fill the terrine with the previously crushed tomatoes, wrap them with the overlapping eggplant slices, and add 2-3 basil leaves.

Boil the vegetable broth to dissolve the gelatin, add the ice (this will quickly lower the temperature so the terrine will be ready in no time), then pour into the terrine.

Remove the gelatin with the tip of a knife so it can penetrate well to the bottom and press firmly to remove all air bubbles.

Let it rest in the refrigerator for at least an hour.