This is a derivative of a recipe I saw prepared on "The View". Peel a couple of smallish, firm eggplants and thinly slice, lengthwise. Spread slices on a cookie sheet; lightly salt. Leave for several hours. You'll be amazed by the liquid extracted from the veggie! Quickly rinse and wrap in paper towels, to dry further.
In a tablespoon of EVOO, sauté thinly sliced onion, grated carrots and lots of crushed garlic. When transparent and caramelized, deglaze pan with wine; add about half a box of chopped Pomì's. Season with pepper and oregano and bring to a simmer.
Eggplant is now ready to further slice... lengthwise into noodle-like strips. (I know, I know.. at this stage, it looks gross; but trust me!) Toss the whole batch into the simmering pot and quickly cook; eggplant will be "al dente". For sheer decadence, add a couple tablespoons Half 'n' Half. Top with freshly grated cheese of your choice. Fresh parsley would be amazing, at this point, if available.
Serve hot, warm or cold... on pasta, rice or quinoa; or on a salad... on a pita or in a wrap... as a side... as a main... anything goes!
