Eggplant and Tomato Spaghetti

I love spaghetti and now DD does too. Based on this recipe.

1 medium eggplant, peeled and cut into 1/2-inch cubes
Coarse grained salt
2 tablespoon olive oil
3 cloves garlic, finally chopped
2 large tomatoes peeled and diced
1 1/2 teaspoons sugar
Salt and coarsely ground fresh black pepper
Basil to taste (fresh is best and added for the last few minutes of cooking , but I find using dried works fine, I just add it early on)

Place eggplant in a colander and season generously with salt. Let stand for about an hour.

Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large pan over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides.

Add garlic, tomatoes and their juice to the pan. Stir in the sugar, salt and dried basil. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over spaghetti (I use gluten free spaghetti).

DDs approval

Loved it and now asks for it everytime we eat pasta.

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