Eggplant Pasta Sauce

Medium

1 Hour

1. Eggplants, about 2 or 3
2- Olive oil, ideally the highest quality you can find, about 6 to 7 tablespoons
3- Garlic, around 4 to 5 cloves
4 – A handful of fresh basil
5-Onion (Half)
6 – Pepper
7 – Salt
8 – Oregano (condiment aisle)
9 – A large can of tomato puree, preferably from an Italian brand
10 – Brown sugar (1/2 tablespoon) to help balance the acidity of the tomato puree
11- Adobo powder, available in the spice aisle at most supermarkets, is optional and can be added in a 1/2 teaspoon amount

Wash and cube the eggplant. In a deep saucepan, heat some olive oil and toss in the eggplant, chopped basil, onion, and minced garlic. Season with salt, pepper, oregano, and adobo. Cook for about 30 minutes or until the eggplant is tender. Stir in tomato puree and brown sugar, cover, and let it simmer for an hour. Sometimes I let it go longer, but an hour is just right. Serve over al dente pasta with a glass of wine and enjoy!