• 1 Smoked eggplant good sized
  • 3 Tablespoons Tomato paste
  • ½ Red Onion, finely chopped
  • 3 garlic cloves, finely chopped or grated
  • Splash of Soy sauce
  • 3 Tablespoons cup olive oil
  • 2 Table spoons raw sugar
  • 1 cup Fresh Basil, coarsely chopped
  • 1 cup water
  • Sea Salt & Pepper taste

Smoked eggplant makes a tasty side for almost any entrée or it could be served over rice as a main dish.  Smoke the eggplant on the grill or if you have a gas stove you can put it on the burner with a medium flame. Turn the eggplant every minute until it starts to turn color but not burnt. Smoking the eggplant adds depth to the flavor of this dish.

This dish can also be made the same way without grilling the eggplant and is very delicious.

Directions:

  1. Grill the eggplant  (skin on) until it has a smoky scent. Place in the flame of your gas range or put on a grill. Make sure to turn eggplant every couple of minutes. If you don’t have grill, broil it in oven until skin is charred. Don’t forget to turn it if you use your oven.
  2. Peel charred skin from eggplant. Chop into small cubes and set aside.
  3. In a large sauté pan heat the olive oil on medium high, add chopped onion and chopped garlic. Cook until onion is soft.
  4. Add the cubed smoked eggplant and sauté for a couple of minutes.
  5. Add splash of soy sauce, sugar, salt, tomato paste and basil in that order over the  eggplant.
  6. Cook for about another 5 – 10 min until all eggplant is soft and spices have time to marry  with the sauce.
  7. Cook up pasta and add to eggplant mixture, mix together, grate sharp cheddar cheese over top and serve.
  8. Enjoy!