Cinnamon Eggplant Marinara

• 2 Long asian eggplant with edible skin sliced
• 1 pound Roma tomatoes
• 1 tablespoon Cinnamon
• 1 Onion chopped
• 1 Garlic clove minced
• 1 teaspoon Minced hot pepper
• 1 Celery stalk chopped
• 1 Bell pepper chopped
• 1 teaspoon Taragon ground
• 1 teaspoon Margerom
• 1 pinch Salt to taste
• 1 dash Black pepper
• 1 teaspoon Crushed fennel seed
• 2 ounces Parmesan cheese
• 1 dash Brown sugar if needed to sweeten tomatoes

1. Heat enough oil to cover frying pan
2. Fry chopped celery, onion, and garlic until camelized and set aside
3. Fry peppers and spices except fennel in the same oil, add more oil if needed. Fry until peppers are softened then place in the same pot with onions
4. Place tomatoes in a food processor until purred
5. Pour sauce over eggplant round and serve with a sprinkle of parmesan

asian, tomatoes, cinnamon, onion, garlic, hot pepper, celery, bell pepper, taragon ground, margerom, salt, black pepper, fennel seed, parmesan cheese, brown sugar

Taken from food52.com/recipes/61878-cinnamon-eggplant-marinara (may not work)