Ricka's signature tomato sauce

Need:

• 700g tomato passata
• 1-2 Eggplants
• salt
• Olive Oil
• Thyme
• Optional boosts: Soy, fish sauce. Do:

1. Roast the eggplants on an open fire until the skin is burnt and ashy
2. Remove the flesh, keeping a bit of the blackened peel, and blend until smooth
3. In a medium pot, combine the roasted eggplant puree with passata and water. Add olive oil, thyme, and salt. Optionally a bit of soy and/or fish sauce to boost umami.
4. Cook for ~10-15 minutes or until reduced to your desired consistency.