Halal Eggplant and Tomato Pasta Sauce (Slow Cooked)

• 2 large eggplants, cubed
• 1 (28 oz) can crushed tomatoes + 1 (14 oz) can diced tomatoes
• 1 onion, diced; 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano, basil, red pepper flakes
• Salt, black pepper, fresh basil leaves
• Optional: splash of balsamic vinegar

1. 1Sauté onion and garlic in olive oil. Add eggplant cubes and cook 8-10 minutes until starting to soften.
2. 2Stir in tomatoes and herbs. Simmer on low for 35-40 minutes, stirring occasionally, until eggplant melts into the sauce.
3. 3Season well. Toss with cooked pasta and fresh basil.

Nutrition values are estimates.