I have no idea how it took me almost a week to write about this eggplant-y mozzarella infused yumminess, because I was obsessed with it.
cloves garlic, minced
28-ounce can crushed tomatoes
kosher salt & freshly ground black pepper, to taste
leaves fresh basil
Heat the oil over medium heat in a 2-3 qt. saucepan. When it shimmers, add the diced onion, stirring occasionally. If you see browning, turn the heat down a little. After 5 minutes, add the garlic, stirring occasionally. You want the onions to be translucent (about 10 minutes total).
Add the crushed tomatoes (and yes, I do swish a little water around in the can to get all that goodness out, thanks Mom). Stir well to combine, and bring to a boil over medium-high heat. Reduce to low heat and simmer the sauce for about 15-20 minutes. Add kosher salt and black pepper to taste; if it still has a raw tomato taste, cook for another 5 minutes.
Otherwise, you’re just about done, and can add the basil now; if you don’t have it on hand, use any combination of dried spices that tickle your fancy. Turn the heat off, and leave it on the stove for a few minutes, stirring occasionally. This will just make the basil (or spices) nice and fragrant. You’ve now got a pot of quick, yummy tomato sauce – enjoy!
medium onion, diced small
pinch of saffron
dry white wine
large eggplants (about 3 pounds), cut crosswise into 1/4-inch rounds