4garlic clovesfinely chopped to a paste with the side of a chef’s knife and ¼ teaspoon kosher salt
¼ to ½teaspoonCalabrian chile flakesdepending on how spicy you like it
1cupdry red wine
228 ounce cansplum tomatoes, with their juices
1teaspoonsugar
¼cupchopped fresh basil leaves
2tablespoonsfinely chopped fresh oregano
Instructions
Preheat the oven to 350°F.
Peel half the skin from the eggplants in 1-inch sections (so the eggplant looks striped). Slice each eggplant crosswise into ½-inch-thick rounds and cut each round into ½-inch dice.
Heat 3 tablespoons of the oil in a large sauté pan over high heat until it begins to shimmer. Add half the eggplant, season with salt and pepper, and cook, stirring continuously, until the eggplant takes on some color and becomes soft, about 5 minutes. Spread the eggplant on a baking sheet in an even layer. Add 3 tablespoons of the oil to the pan and repeat with the remaining eggplant.
Transfer the eggplant to the oven and bake until very soft, turning once, about 15 minutes. Remove from the oven and let cool.
Heat the remaining 2 tablespoons oil in a Dutch oven over high heat. Add the onion, carrots, and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Add the chile flakes and cook for 30 seconds more.
Stir in the wine and bring to a boil. Cook until the liquid has completely reduced, about 5 minutes. Add the tomatoes with their juices and the sugar and bring to a boil. Reduce the heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and cook, stirring occasionally, until the sauce has thickened, about 20 minutes more.
Fold the eggplant, basil, and oregano into the sauce. Season with salt and pepper. Use immediately, or let cool to room temperature, transfer to an airtight container, and store in the refrigerator for up to 3 days or in the freezer for up to 1 month..