Eggplant in Spicy Tomato Sauce

I just made one of my favorite recipes so I’ve decided to post it here. I can’t remember if I’ve posted it in the past, so sorry if it is a rerun!

2 Eggplants
4 plum tomatos
1 vidalia onion
4 cloves of garlic minced
1 small can of tomato paste
4 tablespoons of olive oil (more or less)
Chipotle Tabasco
Hot Red Pepper Flakes - taste (I use alot and sometimes add more because the flavor cooks out)

Slice 2 eggplants into 1/2 inch slices.
Salt both sides and let them sit for at least 1/2 hour (it removes the bitterness).
Rinse
Pat dry and coat each piece lightly with flour
Fry in olive oil until slightly brown
Set aside on a paper towel (to absorb extra oil)
Cook the tomatoes and onion in olive oil until soft.
Add the other ingredients and cook it down

Sometimes I don’t like the way it is cooking down so I add olive oil to get the right consistency. You need to play with it - the sauce recipe is my own, so it’s not exact.

Layer sauce and eggplant in a storage container and leave it unopened until cool. Eat and enjoy or refrigerate overnight (the flavors meld and it is even better the next day!).

I use it for everything (chicken, shrimp, string beans, and of course shakshuka). Add rosemary if you are going to use it on shrimp.