Ingredients:
28 Ounce(wt)s tomatoes, crushed
2 Tablespoons basil, fresh chiffonade
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Directions:
Preheat the broiler:
Lightly coat the eggplant slices with olive oil cooking spray. Place on a broiler-pan rack and broil until eggplant slices are brown on both sides. Remove the eggplant slices from the oven and cut into 1? pieces.
Heat the oil in a 3-quart saucepan over medium heat. Add the onion and garlic and cook for 3 minutes, or until tender. Stir in the tomatoes (with juice), tomato paste, and basil. Cook, stirring to break up the tomatoes, for 5 minutes, or until the mixture begins to boil. Reduce the heat to low, partially cover, and simmer, stirring occasionally, for 15 minutes.
Add the eggplant, stir to combine, and simmer for another 5 minutes. |