1cupvegetable brothYou can use any broth you like. Even a bouillon cube with 1 cup of water will do the trick.
kosher salt
fresh ground pepper
1/2 tspsugar
For serving
1/2cupshaved parmesan cheeseOptional
1tbspfresh oregano leavesOptional
Instructions
Preheat the oven to 250 F.
In a large cast iron pan, heat 2-3 tbs olive oil over moderate heat. Add the onion and cook, stirring occasionally, until it is transparent. Add the garlic. Add the tomato paste. Season with salt and pepper. Stir well.
Add the eggplant and cook, stirring occasionally about 3 minutes. Add the tomatoes, and a generous pinch of dry oregano. Stir well. Add 1 cup of broth and 1/2 tsp of sugar. Stir well and cook for 2-3 min.
Cover the pan with aluminum foil and place it in the preheated oven. Slow cook for 50 minutes or so. Check occasionally to make sure there are no shenanigans.
Remove from heat and adjust salt and pepper to taste. Serve over the polenta with shaved parmesan cheese and a sprinkle of fresh oregano leaves.
Notes
You can use the eggplant type you prefer. This time I used a variety of long small eggplants, they were in the vegetable farm box I get every week. Other times I use the regular large eggplants.