Ingredients:

  • 2 medium globe eggplants (approx. 700g / 1.5 lbs), peeled and cut into 1-inch (2.5 cm) cubes.
  • 1 tbsp (15g) Fine Sea Salt (for sweating).
  • 1/4 cup (60 ml) High-quality Extra Virgin Olive Oil, plus more for cooking the eggplant.
  • 1 medium Yellow Onion (approx. 150g), finely diced.
  • 4 large cloves Garlic, finely minced.
  • 1/2 tsp (2.5g) Red Pepper Flakes (adjust to taste for heat).
  • 1/2 cup (120 ml) Dry Red Wine (such as Merlot or Chianti) OR good quality Vegetable Broth.
  • 2 cans (28 oz / 794g each, total 1.6 kg) Crushed San Marzano Tomatoes.
  • 1/2 tsp (2.5g) Granulated Sugar (optional, but balances the acidity).
  • 1 tsp (5g) Dried Oregano.
  • Fine Sea Salt and Freshly Ground Black Pepper, to taste.
  • 1/2 cup (15g), packed Fresh Basil leaves, roughly chopped.
  • Parmesan cheese (Parmigiano Reggiano), freshly grated, for serving.

Instructions:

  1. Salt the Eggplant: Place the cubed eggplant pieces in a colander. Toss thoroughly with 1 tbsp of salt. Set the colander over a bowl and let the eggplant sweat for 30 minutes. This draws out bitterness and excess moisture.
  2. Rinse and Pat Dry: Rinse the eggplant thoroughly under cold water to remove the salt. Squeeze gently to remove water, then spread the pieces onto paper towels or a clean tea towel and pat them absolutely dry. Moisture prevents browning.
  3. Sauté the Eggplant: Heat 2-3 tablespoons of olive oil in a Dutch oven over medium-high heat. Working in batches, add the eggplant (do not overcrowd the pan). Cook until deeply golden brown and soft, about 6–8 minutes per batch. Remove cooked eggplant and set aside on a separate plate.
  4. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1/4 cup of olive oil to the pot. Add the diced onion and sauté gently until translucent and soft (about 6 minutes). Add the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant—do not let the garlic burn!
  5. Deglaze: Pour in the dry red wine (or broth). Scrape up any browned bits (the fond) from the bottom of the pot. Let the wine bubble and reduce by half (about 3 minutes).
  6. Simmer: Add the crushed tomatoes, dried oregano, granulated sugar (if using), and a good pinch of salt and pepper. Stir well. Bring the sauce to a gentle simmer, then reduce the heat to the lowest setting possible.
  7. Slow Cook: Cover the pot loosely and let the sauce simmer for 45–60 minutes, stirring occasionally. The longer it simmers, the richer and sweeter the flavour becomes.
  8. Combine: After the slow simmer, gently fold the reserved cooked eggplant back into the sauce. Heat through for another 5–10 minutes, allowing the eggplant to fully absorb the Eggplant and Tomato Sauce.
  9. Adjust Seasoning: Taste the sauce. Adjust salt, pepper, and sugar if necessary. You might need to add a splash of water or broth if the sauce is too thick.
  10. Final Flourish and Serve: Turn off the heat. Stir through the fresh chopped basil leaves. Toss with your favourite cooked pasta or use as directed, and serve immediately with a generous grating of Parmesan cheese.