INGREDIENTS
8
Baby japanese eggplant, medium
1 handful
Basil, fresh leaves
6
Garlic cloves, medium
4
sprigs Thyme, fresh
1 14 ounce can
Tomato puree
12 oz
Spaghetti
1 tsp
Cane sugar optional, unrefined
1
Kosher salt and freshly ground black pepper
1 tbsp
Balsamic or sherry vinegar
6 tbsp
Olive oil divided plus more
3 oz
Feta or goat cheese