Serves 2-3

Ingredients:
•2 small eggplants, cubed
•2 red onion, chopped
•1 tbsp. maple syrup
•3 cloves of garlic, minced
•200ml red wine
•2 cans (800g) chopped tomatoes
•2 handful olives, halved
•1 tomato, chopped
•4 tbsp. tomato paste
•3 handful fresh basil leaves
•2 tbsp. chopped fresh rosemary
•salt and pepper to taste

Directions:
•heat 2 tbsp. water or oil in a non stick frying pan
•add onions and maple syrup and Cook for about 3-4 min or until onions are soft
•add garlic and eggplants and Cook for 2 minutes
•deglaze with red wine and reduce sauce on medium-low heat for about 5-10 minutes to some tablespoons of liquid •Add all the other ingredients and season with salt and pepper
•Let sauce simmer on low heat for another 10 minutes
•Serve with your favorite pasta