Eggplant sauce for pasta

1. Rinse the eggplants under fresh water, remove the stalks and cut into pieces.

2. Put them in a food processor and process enough to chop them into small pieces, almost at the size of minced meat.

3. Peel and chop the onion.

4. Rinse and cut the tomatoes into small cubes.

5. In a saucepan, add 1/3 cup olive oil to saute the onion over medium fire.

6. Next, add the chopped eggplants.

7. Cook for 3-4 minutes, and then, add the tomatoes and the rest of the ingredients, along with 1 cup of water.

8. Stir, cover and let it simmer for 10 to 12 minutes.

9. Prepare the spaghetti or any other kind of pasta you like, to serve the sauce with.
It seems like bolognese sauce, but not the traditional one, and vegan.