Eggplant with Tomato Sauce Recipe

Wash the eggplant and dry it. Cut it into cubes.

Peel the onion and garlic and chop them into small pieces. In a pot, sauté with olive oil, stirring until they are very soft.

When everything is golden and melting, add the diced eggplant. Cook until it is golden.

Add the can of tomatoes and let it simmer on very low heat for about 20 minutes, stirring occasionally. Add the herbs. Season with salt and pepper. If it is acidic, add 1 or 2 teaspoons of sugar.

Serve with al dente pasta.

To finish, serve with a rosé in moderation.