2 medium Eggplant, peeled, diced, and sprinkled with salt (this extracts some of the excess liquid, and reduces any possible bitterness)
Cover and cook until soft, stirring occasionally – about 15 minutes.
4 small Zucchini, sliced
6 medium Tomatoes, diced
2 tsp dried Basil
Salt and Pepper to taste
Continue to cover and cook, stirring occasionally for about another 15 minutes. When adding to pasta, I normally alternate layers of sauce and pasta to make blending easier and more thorough.
I couldn’t decide whether to show the pasta with, or without, cheese, so I’m showing you both!