Vegan Melanzane (Eggplant) Pasta Sauce

Heat olive oil in a saucepan over medium heat. Cook and stir onion carrot and garlic until onion is golden about 5 minutes. Add tomatoes sugar salt and pepper. Bring to a simmer; turn heat down to low. Continue simmering stirring occasionally for 10 minutes.

Meanwhile heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned about 2 minutes per side. Drain eggplant slices on paper towels.

Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.