Eggplant should be cooked but not mushy. Add crushed red pepper and dried oregano. Stir for 30 seconds. Then add crushed tomatoes, canned works well for this recipe. 1/4 tsp coarse salt and 1 tbsp sugar. Give it a stir. When it bubbles, cover and cook on medium low heat for 10 minutes, stirring in between. The sauce should reduce and get thicker. If it hasn’t, cook for 5 more minutes.