Eggplant In Garlic And Tomato Sauce - cooking recipe

Ingredients

1 None eggplant, cut lengthwise into 1/3 inch slices, then widthwise into 1/3 inch strips
1/2 cup olive oil, plus 1 tbsp
1 None small onion, finely chopped
3 cloves garlic, minced
1 (13.5 oz) can chopped tomatoes
1 tbsp tomato paste
1 tbsp finely chopped fresh basil leaves
1/2 tsp sugar

Preparation

Place eggplant in a colander and sprinkle with salt. Let stand for 30 mins then rinse under cold water. Pat dry with paper towels.
Heat 1/4 cup oil in a large frying pan. Cook 1/2 the eggplant strips until browned all over and soft. Set aside. Repeat with another 1/4 cup oil and eggplant strips.
Add remaining oil to pan and cook onion and garlic, stirring, until onion is soft. Add tomatoes, tomato paste, basil, sugar and 1/2 cup water. Season. Bring to a boil then reduce heat and simmer for 10 mins, or until sauce thickens. Add eggplant and mix until combined. Serve hot.