Medium
1 Hour
1- Eggplant [ 2 or 3 ]
2- Olive Oil [ the best one you can buy] [ at least 6 or 7 tablespoons]
3- Garlic [ 4 or 5 cloves]
4- Basil [ handful]
5- Onion [ 1/2 ]
6- Pepper
7- Salt
8- Oregano [ condiment aisle]
9- Tomato Puree [ a big can ] [ I use the Italian brand]
10- Brown Sugar [ 1/2 tablespoon] [ just to cut the acidity of the tomato puree]
11- Adobo Powder [ spice aisle at the supermarket] [ optional] [ 1/2 teaspoon]
Wash and slice the eggplant , cut into squares . In a deep saucepan add the olive oil and eggplant. Chopped basil, onion, garlic [ minced ]. Add salt, pepper ,oregano and adobo. Let it cook for at least 1/2 hour or until the eggplant is soft . Pour the tomato puree and brown sugar . Place lid and let it cook for 1 hour . I let it cook for more time but 1 hour is fine . Serve with any pasta [ I cook mine al dente] and a nice glass of wine. Enjoy!
