Another great recipe from Vegan Yum Yum
2 eggplants, peeled sliced into 1/4 inch discs, then cut into strips
1 tsp salt
1/2 cup olive oil, divided
1 sweet yellow onion, diced
3 cloves of garlic
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 - 28oz can tomatoes, diced
1 tbsp. Earth Balance
Salt up to 1.5 tsp
Preheat oven to 400 degrees. Place eggplant on paper towel, sprinkle lightly with salt. Let rest.
Coat the eggplant lightly in oil and bake for 20 minutes.
Meanwhile add 1 tbsp. of the oil to a large skillet. Heat, then add the onion and sauté over medium high. Cook until soft and caramelized, about 10 minutes.
Add the garlic, thyme, basil, and oregano and cook for 1 minute longer. Add the tomatoes, pepper, and margarine and stir well.
When the eggplant has baked for 20 minutes, stir it up and bake for 10 more minutes or until soften and browned. Add to the tomato sauce and stir well. Taste and add salt if needed. Serve over pasta.