Tomato Sauce with Eggplant

Ideal dressing for first courses: heat the sauce with 4 spoons of extra virgin olive oil, drain “pasta al dente” and stir-fry.


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Ingredients: tomatoes, eggplants, onions, extra virgin olive oil, sugar, salt, black pepper. Acidity regulator: citric acid.

Net weight: 280 g - 9,8 oz

Package: 12 pcs