Step 1

Dice the eggplant into small pieces. Dice the onion and finely chop the garlic. Wash the tomatoes

Step 2

Sauté in a large saucepan with 1/2 the olive oil for 5 minutes (eggplant shouldn’t be completely soft). Set aside

Step 3

To the same pan add the remaining oil, garlic and onion and sauté until translucent and soft

Step 4

Add in the tomatoes, canned tomatoes, water, olives and eggplant. Cover and simmer low and slow for 20 minutes (this is important, DON'T RUSH THIS STEP)

Step 5

While the pasta sauce is simmering, cook your pasta al dente

Step 6

After 20 minutes add in your fresh basil (sliced), Parmesan and mozzarella. Cook for another 5 minutes

Step 7

Finally add in your cooked pasta, mix well. Serve and top with as much extra basil and parm as your heart desires