Instructions

• Wash and pat the 4 eggplants dry and trim the stem ends.
• Place the whole eggplants directly on the flame of your stove. Using tongs, roast them, turning when the side on the flame has blackened; continue turning and roasting until the entire skin is evenly blackened and blistered.
• Immediately transfer the roasted eggplants to a bowl and cover with a lid. Let them rest, covered, until they have cooled to room temperature.
• Once cool, cut off any remaining stem ends (if needed), peel away and discard the charred skins, and discard any tough bits.
• Using two forks, shred and mash the eggplant flesh to your desired consistency. Set the shredded eggplant aside.
• Heat 6 tablespoons olive oil over low heat in a skillet. Add the 1 large minced red onion and cook, stirring, until the onion is translucent.
• Add the 1 diced bell pepper and the 4 crushed garlic cloves to the skillet and cook, stirring, for 1 minute.
• Add the shredded eggplant to the skillet and stir to combine. Season with 1 1/4 teaspoons salt (or to taste) and 1/2 teaspoon black pepper (or to taste).
• Stir in 1 cup tomato sauce, cover the skillet, and simmer over low heat for 7 minutes.
• Taste and adjust salt if necessary. Remove from the heat, sprinkle with 1 tablespoon minced parsley, and serve.