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1
Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey.
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2
In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes).
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3
Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it.
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4
Remove from heat and add to simmering tomatoes.
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5
Add oregano and basil, and taste for salt and black pepper.
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6
Also taste for heat quotient- if sauce isn't hot enough for your taste, add more hot chili now.
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7
Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta.
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8
Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time.
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9
If using eggplant: Drain cubes after 30 minutes and rinse in colander.
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10
Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel.
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11
Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan.
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12
Heat saute pan, add some oil to coat bottom, and add the whole garlic clove.
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13
When clove sizzles, swirl it in pan, and then add eggplant.
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14
Saute on high heat, tossing frequently, until golden.
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15
Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey.
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16
Serve over cooked pasta.
