Cut eggplant into small cubes, about the size of a die. Do not peel.
2 medium eggplants (about 420 grams total)
Sprinkle the eggplant with 1 tablespoon of salt and toss to coat. Drain in a colander set over a bowl or shallow plate for about 30 minutes.
1 tbps salt
Meanwhile, chop the onion into small dice and finely chop the garlic.
1 medium onion, 4 cloves garlic
Heat the olive oil over medium heat and saute the onion for about 5 minutes along with the bay leaf. Add the chili flakes and the garlic and saute for 2 minutes more.
¼ cup (60 mL) olive oil, 1 bay leaf, 1 tsp chili flakes
Rinse the eggplant and add it to the pot with the onions and garlic.
Cook over medium heat, stirring often, for about 15 minutes until the eggplant is nice and soft. Stirring regularly to avoid the eggplant from sticking.
Deglaze your pan with the red wine or with the balsamic vinegar and tomato sauce.
¼ cup (60 mL) red wine
Next add in the tomato paste and stir. Cook for about 1 minute.
2 tbsp (30 mL) tomato paste
Next add in the diced tomato, the tomato sauce and the vegetable stock.
1 cup (250 mL) tomato sauce, 1 medium tomato, diced., 1 cup (250 mL) vegetable stock
Season with salt, pepper and chili flakes to taste.
salt, pepper and chili flakes to taste.
Cook, covered over low-medium heat for about 20 minutes.
Remove lid and finish cooking for about 5 minutes.
Add the basil to the sauce after you have removed it from the heat, and just before combining it with the pasta.
¼ cup chopped fresh basil
Cook pasta according to package directions, adding 1 tsp of salt to the water. Once the pasta is done, drain it and add it to the pot with the sauce. Stir until the pasta is well coated with the sauce and serve.
300 grams dry pasta, 1 tsp salt
Enjoy!