I had a craving & couldn't find a recipe. So, I'm submitting one. The eggplant gives the sauce a 'meaty' texture. This is vegan until you add the grated cheese Peeling the eggplant is up to you, depending on your personal preferences.

Ingredients

6 serv.

medium eggplants, 1/2-inch cubes↗2
tablespoons olive oil, divided↗4
medium onion, chopped↗1
garlic cloves, minced↗3
bay leaf↗1
teaspoons kosher salt↗2
tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary↗1
tablespoon fresh oregano, chopped or 1 teaspoon dried oregano↗1
ounces crushed tomatoes↗28
ounces diced tomatoes28
salt and pepper
grated romano cheese (optional)

Step-by-step instructions

1
Spray a large baking sheet with oil. Toss eggplant cubes with 2TB oil & spread on pan. Roast at 400F for 20-30 minutes until browned; stirring occasionally. Season with 2 tsp kosher salt after roasting & stir gently.
2
Meanwhile, heat the remaining 2TB olive oil in a medium saucepan over medium heat. Add the onion & saute until softened. Add garlic and cook, stirring often, until tender but not brown, about 1 minute. Add the tomatoes and bay leaf and bring to a simmer. Reduce heat and simmer, partially covered, for 10 minutes, then uncover pan and simmer 5 minutes more. Stir in herbs, season with salt and pepper, and remove from heat; discard bay leaf.
3
Add roasted eggplant to the tomato sauce and stir gently. Serve over your favorite pasta & top with grated cheese, if desired.

Source: food.com

Original recipe ↗

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