2 1/4 lbs fresh plum tomatoes
1 pound eggplant trifolate
1 bunch basil leaves
3 tbsp grated Pecorino Romano cheese
Remove the skins of the tomatoes and coarsely chop, then
Finely chop the shallot.
Put the tomato pieces in a bowl
and mix in the shallot, olive oil, salt and pepper.
Chop the basil
and mix it in a bowl with the Pecorino Romano cheese.
a layer of eggplant slices in a serving bowl and, atop it, a layer
Sprinkle with cheese/basil mixture and continue
with other layers until all of the ingredients have been used.