Ingredients
- 3 large eggplant, peeled & cubed
- 1 each onions, diced
- 16 ounce can san marzano or plum tomatoes
- 1/4 cup sugar
- 1/2 cup olive oil
- 1 ounce fresh oregano
- 1/4 cup red wine
Preparation
Baking Directions:
In a medium pan, sauté onions over medium-high heat until soft.
Add oil and eggplant, cook for 10 minutes.
Add tomatoes, sugar and oregano.
Cook for 45 minutes.
Add salt & pepper to taste.
Serve with your favorite chip.
