I began by roasting my eggplant and garlic. I left out the peppers, because we are not big fans of peppers. To roast the eggplant, you slice them in half and brush the cut side with EVOO (extra virgin olive oil) and salt and pepper. Place cut side down on pan. To roast the garlic, you cut the top of the garlic and put EVOO and rosemary on it. Wrap it in foil and place on pan with the eggplant. Cook at 475 for 40 minutes.
While that was cooking, I opened up 2 large cans of crushed tomatoes. The recipe calls for 1, but I wanted to make more sauce. I put those tomatoes in the blender and pureed them because we like a smooth sauce. I then put them in a pan on the the stove along with 2 cups of chicken stock. After the eggplant and garlic had cooled, I scooped out the eggplant and placed it in the blender with the garlic. I pureed them also and added them to the tomatoes.
Next I added the spices and let simmer. I also added 4 tablespoons of sugar.
Oh yeah, it even tastes good!