1/2 medium onion, chopped
2-3 tbsp olive oil
2 cloves garlic
pinch of salt
1 tsp oregano
2 tbsp basil
dash of black pepper.
1 16 oz can diced tomatoes OR 2 cups diced fresh tomatoes
heat oven to 425, grease a baking sheet, halve the eggplant and place face down on greased baking sheet.
Bake for about 20 minutes until soft. (check frequently after about 15 minutes, poke with a fork to see if it's done)
allow the eggplant to cool slightly, then scrape the pulp from the skin and chop.
mash the garlic with the salt into a smooth paste
heat the olive oil over medium high heat. add onions and garlic, stir to coat, then add the eggplant and saute until brown.
turn heat to medium low, add tomatoes and spices
allow to simmer until the tomatoes have broken down and all the flavors get blended.
serve over pasta or polenta. Makes enough for two sauce-lovin' servings.