endlessly versatile eggplant sauce

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This is almost a condiment, to be added for richness, creaminess and depth of flavor. I particularly like it used as the sauce in vegetable lasagne. Go ahead spread it on a sandwich, crostini, use as a dip, add spices or herbs, mostly have fun.

preheat oven to 400

2 each    big globe eggplants, smooth shiny skin, no soft or brown spots

roast whole for an hour or so, until soft
let cool
discard peel, and chop and set aside

1 each    large red onion, diced
2 each    garlic cloves, minced
extra virgin olive oil, as needed

1 T tomato paste
1 28 oz can San Marzano tomatoes

in wide large shallow pan saute onion and garlic in a generous splash of evo
salt
cook until soft and onion is slightly caramelized

add tomato paste to pan and cook for 3- 5 minutes

crush each tomato by hand and add to pan
bring to a simmer

add chopped eggplant and stir to combine
simmer slowly for 20 minutes
season with salt and pepper
add water if it’s dry cook longer if it’s watery

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