Delicious low calorie sauce for pasta

This recipe is called Eggplant and Tomato Ragout and comes from Martha Rose Shulman's cookbook entitled: Provencal Light. One half cup of the sauce is equal to 2 vegetables and 1 fat. When mixed with 1.5 oz of whole wheat pasta, it makes a delicious, and filling lunch. The recipe is as follows.

2 lbs of eggplant
2 tablespoons of olive oil
2 medium onions, thinly sliced
3-4 cloves of garlic, minced
2 pounds of fresh or canned tomatoes
1 teaspoon of fresh thyme
2 tablespoons of fresh basil (I omitted this)
salt and pepper to taste
I added a few drops of Tabasco.

Cut the eggplants in half, and score down to the skin. Bake on a 475 oven for 20 minutes skin side up. Cool, peel, and cut into a small dice. Saute the onions in the olive oil ( next time I will use less oil and add tablespoon of water) until they are soft. Add the garlic, and after 1 minute add the tomatoes, eggplant, thyme, salt, and pepper. Cover and cook on low heat with frequent stirring for about an hour, until the mixture forms a thick puree. I waited until the mixture had cooled, and pureed it with a stick blender. Probably best to let the mixture sit overnight to develop the full flavor. The recipe yields eight 1/2 cup portions. I divided the mixture into half cup portions and stored them in the freezer.