This eggplant spaghetti sauce was delicious. I cooked it at the low heat for about 1 1 /2 hours to maximize the flavor. The small amount of sugar added in the end was a must, which balanced the acidity from the tomatoes and bitterness from the eggplant and made the sauce taste absolutely flavorful. I also added a quarter of green bell pepper, and used canned mushrooms that all I had on hand, which worked well. Serve it over a bed of spaghetti or use it to make lasagna, or you can add some meatballs or ground beef to make it meatier. Whichever way it's going to be yummy! I
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