-1 tbsp. Ziggy Marley Coco'Mon oil
-1/2 large onion, finely chopped
-4 cloves garlic, minced
-1/2-1 scotch bonnet pepper, seeded and minced
-1 tbsp. chopped fresh basil
-1 tbsp. chopped fresh oregano
-1 28 oz. can of crushed or petite diced tomatoes
-1/4 cup + 1 tbsp tomato paste
-1 Tbs smoked paprika
-1/4 tsp. salt
-1/4 tsp. black pepper
SAUCE COOKING DIRECTIONS
-In a Dutch oven, heat oil over medium-high heat. Add the onion, garlic, scotch bonnet, basil, and oregano; cook, stirring occasionally, until onion is tender, about 4 to 5 minutes. Add the tomatoes, tomato paste, paprika, salt, and pepper. Bring to a boil; reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes.
FOR ROASTING THE EGGPLANT
2 small eggplants (about 1 pound total)
-Prepare a charcoal fire in a grill. Let coals cool to medium heat (coals should be covered with ash and glowing red with no black remaining).
-Place eggplants directly on coals and cook, turning occasionally, until skins are blackened and flesh has collapsed, 10–15 minutes. (Alternatively, grill on the grate of a gas or charcoal grill over medium-high heat, turning occasionally, 15–20 minutes.) Transfer to a rimmed baking sheet and let cool slightly.
-Carefully remove skins from eggplants, leaving stems intact. Place eggplants on a wire rack set inside the same rimmed baking sheet and let stand 30 minutes to allow excess water to drain. Just before serving, split lengthwise and cover with sauce.