Eggplant in tomato sauce

ingredients:
1 eggplant
1 onion (small)
1 clove of garlic
1 can crushed tomatoes or tomato paste
extra virgin olive oil
coarse salt and pepper
herbs
method:
1 Wash and dry eggplant. Dice.
2 Peel the onion and garlic and cut into
small pieces. In a pot, sauté with olive oil and stir until well fluxes.
3 When everything is golden and melting, add the eggplant into cubes. Cook until browned.
4 Add the canned tomatoes and simmer over very low heat for about 20 minites, stirring occasionally.
Add the herbs. Salt and pepper. If it is acidic, add 1 or 2 teaspoons of sugar.
5 Serve the pasta cooked al dente.
6 Serve with a pinkish The modeling.
http://cuisine.journaldesfemmes.com/recette/326100-aubergines-a-la-sauce-tomate