Ingredients:

  • 2 lbs (900g) Italian eggplant, halved lengthwise
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (6g) kosher salt
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 large (150g) yellow onion, finely diced
  • 4 cloves (12g) garlic, minced
  • 2 medium (120g) green bell peppers, diced
  • 3 large (350g) Roma tomatoes, peeled and chopped
  • 1 tsp (2g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) red pepper flakes

Instructions:

  1. Score the flesh of the halved eggplants in a diamond pattern, rub with salt, and let sit for 30 minutes. Rinse and pat completely dry with a paper towel.
  2. Brush the eggplant flesh with olive oil, place on a baking sheet, and roast at 400°F (200°C) for 20 minutes until the skin is softened and the flesh is a deep mahogany brown.
  3. In a skillet over medium heat, sauté onions until translucent and golden, then add diced peppers and cook for another 5 minutes.
  4. Stir in minced garlic, cinnamon, and red pepper flakes, cooking for 60 seconds until fragrant.
  5. Add chopped tomatoes and sugar, simmering for 10 minutes until the mixture transforms into a thick, velvety sauce.