Slice 1800 g eggplant lengthwise into 8 mm planks. Salt generously and rest 30 minutes to draw moisture.
Heat 46 g olive oil in a large pan. Add 150 g minced onion and 5 g garlic; cook on low heat 8 minutes until soft and translucent.
Stir 618 g tomato passata, 400 g fresh tomatoes, 13 g sugar, 1 g oregano, and 200 g water into the soffritto. Simmer 20 minutes uncovered.
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