3 tbsp. olive oil
2 med. garlic cloves, chopped fine
1/2 tsp. crushed red pepper flakes
1/2 lb. eggplant, peel left on, cut into 1/2 inch chunks
1 (16 oz.) can salt-free whole tomatoes
1/2 tbsp. dried basil
1 bay leaf
1/2 tbsp. dried oregano

In a large skillet or saucepan, heat the olive oil with the garlic and pepper flakes over moderate heat. When the garlic sizzles, reduce the heat to low, add the eggplant and saute until it begins to soften and the garlic begins to turn brown, 2 to 3 minutes.

Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients. Cover and simmer gently until the eggplant is tender and the sauce is thick, 15 to 20 minutes. With a wooden spoon, gently press on the pieces of eggplant to mash slightly into the sauce. Serve over cooked pasta. Preparation time: 20 minutes. Serves: 4.