|Ripe tomatoes||3 Large|
|Garlic||3 Clove (15 gm)|
|Olive oil||1 Cup (16 tbs)|
|Dried basil||3⁄4 Teaspoon, crumbled|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Water||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
Place tomatoes in large saucepan with boiling water to cover, 60 seconds to loosen skins.
Immediately drain tomatoes and rinse under cold running water.
Peel, seed and chop tomatoes; reserve.
Mince garlic; reserve.
Rinse eggplant; cut lengthwise into 1/2 inch- (1.5 cm) thick slices.
Cut slices crosswise in half; then cut lengthwise into 1/2 inch- (1.5 cm) wide sticks.
Heat oil in large skillet over medium-high heat.
Add half the eggplant to skillet; cook and stir 5 minutes.
Remove eggplant with slotted spoon, draining well, to plate or bowl.
Add remaining eggplant to oil remaining in skillet; cook and stir 5 minutes.
Remove egg plant with slotted spoon to plate or bowl.
If there is no oil remaining in skillet, press eggplant with back of spoon to extract at least 2 tablespoons (30 mL) oil and place oil in skillet.
Add reserved garlic, the basil and oregano to skillet; saute over medium heat 30 seconds.
Stir in reserved tomatoes, the water, tomato paste, salt and pepper.
Simmer uncovered, stirring occasionally, 5 minutes.
Stir eggplant into sauce.
Cook and stir over low heat until thick, about 5 minutes longer.