INGREDIENTS
2 tbsp
olive oil
1/2 cup
onion
1 serving
kosher salt
1 serving
pepper
4
garlic cloves
1
globe eggplant
5 1/2 cups
wine
2
bay leaves
2 tsp
tomato paste
13 1/2 oz
canned tomatoes
1 pinch
thyme
2 tsp
brown sugar
2 cups
spinach leaves
1 Handful
basil leaves
1 lb
spaghetti
1
lemon wedges