Olive Oil Eggplant Yellow Onion Basil Leaves
Cover and cook 8 to 10 minutes until some caramelization is achieved, stirring regularly to prevent burning and sticking. Then remove eggplant and repeat with 2 more Tbsp oil and the rest of the eggplant.
Once the second batch of eggplant is removed from the pot, add the remaining 2 Tbsp oil along with the onion, basil, garlic and crushed red pepper. Stir to combine and cover, cooking 4 to 5 minutes until the vegetables have mostly softened, stirring a couple times.
Add 2 cups broth and stir to loosen and scrape up any browned bits on bottom of pot. Then, add remaining broth, tomatoes, salt, ground black pepper, roasted garlic/garlic confit if including and the reserved eggplant.