Roasted Eggplant Marinara Sauce

Ingredients

• 0.8 teaspoon chili flakes hot
• 2 teaspoons basil dried
• 2 pounds eggplant rinsed ends trimmed cut into 1/2-inch chunks
• 3 tablespoons garlic minced
• 3 tablespoons olive oil 
• 8 oz onion diced peeled ()
• 1.5 teaspoons oregano dried
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 1.5 teaspoons sugar 
• 84 oz ground tomatoes crushed canned

Equipment

• frying pan
• oven
• baking pan

Directions

1. In a 12- by 15-inch baking pan, mix eggplant with 2 tablespoons oil, 1 tablespoon garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Bake in a 400 regular or convection oven, stirring once, until eggplant is browned and soft when pierced, 30 to 35 minutes.
3. Pour remaining tablespoon oil into a 5- to 6-quart pan over medium heat. When hot, add onion and remaining 2 tablespoons garlic. Stir frequently until onion is very limp, 5 to 8 minutes.
4. Add tomatoes, basil, sugar, oregano, chili flakes, and roasted eggplant. Cover and simmer, stirring occasionally, until tomatoes have broken down slightly and mixture is thick, 35 to 40 minutes.
5. Add salt and pepper to taste.