Eggplant Marinara Sauce Recipe

Ingredients

• 1 large eggplant (about 1 pound), peeled and diced
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 28 ounces crushed canned tomatoes (preferably San Marzano for deep flavor)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (adjust for spice preference)
• Salt to taste
• Freshly ground black pepper to taste
• 1 teaspoon sugar (balances acidity of tomatoes)
• Fresh parsley or basil for finishing (optional)