I made this dish while I have extra homemade tomato sauce and a fresh eggplant in hand.
I was surprised how delicious this dish turns out to be, I loved the combination of the fried eggplant and the richness of the sauce, the basil adds fragrant and freshness to the dish.

INGREDIENTS:

1 medium eggplant thickly sliced

1/3-cup vegetable oil

3-tablespoon of all purpose flour

Kosher salt and freshly ground pepper

Basil leaves to garnish

For the tomato Sauce:

½ pound of fresh tomatoes peeled and diced

2 cloves of garlic

2 tablespoon of olive oil

About 10 fresh basil leaves

Salt and pepper to taste

Pinch of sugar (optional)

STEPS:

Cut the eggplant to ½ inch tick, season with salt and pepper and coat with flour on both sides.
Heat 1/4 of vegetable oil in a heavy-based nonstick skillet over high heat. Working in batches, add the sliced eggplants and cook until golden brown on both sides, remove and drain on paper towel. (You may need to add oil while cooking).
Serve the eggplant hot on warm tomatoes sauce and garnish with basil leaves.

For the tomato sauce:

Place the tomatoes into a pan; add garlic, salt, pepper and sugar cook covered over very low heat for about 40 minutes stirring occasionally with a wooden spoon, check the seasoning, add the basil leaves and a drizzle of olive oil.