Name: Vegetable Marinara Sauce
Yield: enough for 6 servings of pasta
Ingredients: 2 tablespoons olive oil; 1-2 small eggplants (I used Japanese eggplants), diced; 8 ounces mushrooms, diced or sliced; 1 onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 1 (28 oz) can crushed tomatoes; 1/2 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes, or to taste; 1 teaspoon sugar; 2 sprigs fresh basil; salt to taste