Eggplant with Tomato Basil Sauce

This is a big batch so prepare to set some aside to freeze for later.

I used two little purple and white striped eggplants (about 3/4 of a lb each), diced.

32 oz of Aunt Edna's canned stewed tomatoes.

1 8oz can of tomato sauce.

approx 16 oz water.

10 to 15 fresh basil leaves, cut in large pieces (save some to garnish with)

1/8 cup olive oil

oregano, rosemary, salt, pepper and garlic to taste.

1 medium white onion, diced large

Add all ingredients to a large pot and simmer until flavors are blended and eggplant is soft. Approx 2 hours.

Serve over rice or pasta and drizzle with balsamic vinegar. Garnish with fresh basil, include a protein and a salad for a great meal!

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