1 large eggplant
1 can Hunts 6-1 tomato sauce (or any other 12 oz can crushed tomatoes)
3 cups sliced white mushrooms
1 yellow onion
5 tablespoons olive oil
3 tablespoons basil
1/2 tablespoon sugar
2 garlic cloves
First peel and cut eggplant. Lay the eggplant on a baking sheet or paper towels and sprinkle with salt (to soften) this takes about 25 minutes.
Dice up the yellow onion. Heat up a pot with 2 tablespoons olive oil and add onion with a light sprinkle of salt. Turn flame to medium heat. After about five minutes, add your mushrooms and cook until lightly browned.
Peel garlic and add WHOLE cloves to the pot. When the onion is translucent and soft and mushrooms brown, add the canned tomato sauce. Let simmer for 15 minutes and remove from heat.
In a separate pan heat up remaining olive oil and toss in your eggplants. Cook until lightly browned and add to the tomato sauce along with your basil and sugar...enjoy!!