Step 1

Roast the eggplants: Preheat oven to 425°F (220°C).

Step 2

Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over. Brush with oil and place on a baking tray lined with parchment paper.

Step 3

Bake for 30 minutes, or until completely cooked through and very soft.

Step 4

Make sure to turn the eggplant for few times while baking.

Step 5

After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once cooled down that you don’t burn your fingers, start removing the skin. It should come off quite easily.

Step 6

Slice the eggplants into small cubes.

Step 7

Prepare the rest of the ingredients. In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato paste/sauce and reduce the heat. Cook for 5 minutes more.

Step 8

Add the sliced eggplants to the pan, season with salt, pepper, sugar, and add minced garlic. Stir everything well until all the ingredients covered in the sauce and let cook on low heat for about 7-9 minutes, constantly stirring.

Step 9

Remove from heat and sprinkle with fresh chopped herbs.

Step 10

Best served warm but can be enjoyed as a cold spread with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.