Thanks Theresa! Of course!
This is probably the MOST unusual red pasta sauce..but here goes
In a large pot simmer(spray with pam/etc.)
1 lg chopped red onion
6 cloves chopped garlic
2 diced carrots
2 chopped red peppers
1 chopped green pepper
1 Tbsp. italian seasoning
1/4 C. chopped sundried tomatoes(optional)
simmer for 15 minutes then add 3 cans tomatoes(I use 35 oz. tuttorosa italian
style) simmer for 1 hour- then use a hand mixer and puree the whole thing
THAT'S MY REGULAR PASTA SAUCE!!!

Today was the first time I baked my eggplant
peel 2 eggplant, slice into rounds
dip them into egg then flour then place on sprayed pan.I mix my flour and bread
crumbs to make it quicker.
use eggwash then flour/bread crumb mixture( I know the real way is
flour/eggwash/bread crumbs, but it is going into wet pasta sauce ya know?)
Bake at 350 till done, spray then flip
place in sprayed pan
layer sauce/eggplant/mozzarella/ parmesan/ sauce/ eggplant etc.
Bake at 350 for 1 hour or till bubbly
Let me know if you try and/or like it!
it was really good!