Eggplant Tomato Sauce

Had some eggplants that needed to be used and thought I'd combine it with my need for Sunday night pasta. Super easy and super delicious

3 whole eggplants
1 onion diced
2 cups crushed tomatoes
1 tablespoon tomato paste
5 cloves garlic diced or chopped
1 tsp crushed dried rosemary
crushed red pepper to taste (I would go 1 tsp)
2 cups red wine (1 for the sauce, 1 for the cook)
1/4 cup wine vinegar
3 tablespoon fresh lemon juice
3 tablespoon Braggs Liquid Aminos
2 cups cold water (or more if needed)
Salt and pepper to taste
1 tsp fresh thyme
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil


Preheat the oven to 400°, and take three whole eggplants and poke a couple holes with a fork on one side of them.  Place them on a cookie sheet and roast in the oven for 45 minutes to an hour.

On the stove, saute the diced onion in a large, non-stick skillet.  As it starts to dry out, add in the cup of wine and the garlic.  After the red wine is almost evaporated, add in the crushed tomatoes, tomato paste, rosemary, red wine vinegar, lemon, Braggs amino.  As this begins to thicken, add 2 cups cold water and cover the pan.

When the eggplants are done, cut them in half lengthwise and scoop out the flesh.  Add it to the sauce and continue cooking.  When the sauce is reduce down to a nice consistency you can scoop it into a blender or food processor (or use an immersion blender), and blend it all together.  Return it to the pan and taste for salt and pepper.