Instructions

1. Heat a small amount of olive oil in a deep pan and lightly brown the peeled garlic clove.
   
2. Pour in the tomato purée, add salt and sugar to taste, and stir well. Bring to a boil, then lower the heat and simmer gently for 20-30 minutes, stirring occasionally, until the sauce becomes very thick.
   
3. While the sauce is cooking, trim the eggplants and cut them into small cubes.
   
4. Heat a little olive oil in a large pan. Add the eggplants, season with salt to taste, and cook until soft and fully cooked (about 20 minutes).
   
5. Meanwhile, finely chop the mozzarella and place it on a clean kitchen towel to drain excess moisture.
   
6. Once the eggplants and sauce are ready, preheat the oven to 200°C/390°F (180°C/356°F if using a convection oven).
   
7. In a large bowl, combine the eggplants, tomato sauce, mozzarella, grated cheese, and finely chopped basil leaves. Mix thoroughly.
   
8. Lightly grease your tart pan with olive oil and line the bottom and sides with the puff pastry. Prick the bottom several times with a fork.
   
9. Spoon the eggplant filling into the pastry. Sprinkle with grated cheese. Gently fold the edges of the pastry inward to prevent the filling from leaking out.
   
10. Bake in the preheated oven for 20-30 minutes, until the puff pastry is fully cooked and golden. Let the tart cool slightly before serving.