Spicy Eggplant Sauce

• 2 T. olive oil
• 1 onion, chopped
• 2 small eggplants (about 1 lb. each)
• 1 clove garlic, finely minced
• 1/4 teas. crushed red pepper (or more)
• 28 oz. can crushed tomatoes
• salt & pepper, to taste

Heat oil over medium heat and saute onions for about 5 minutes.  Turn heat to medium-high and add eggplant, cooking, stirring occasionally, until soft and golden, about 10 minutes.

Add tomatoes, garlic and spices.  Heat to boiling, reduce heat and simmer for about 10 minutes.

Great served over any type of pasta, rice or polenta, or just plain with a side of crusty bread.  Sprinkle with a little Parmesan, if desired.

Note: I also like to add some chopped fresh mushrooms.