To all those that were waiting in suspense until now… the eggplant sauce was a success! I left the sauce cooking on low heat overnight (approximately 8 hours) and shut off during the day to avoid dryness.
I re-heated the sauce in the slow cooker when I came home from work for about an hour while preparing grilled chicken tenders to pair with the sauce (instead of pasta.) I used a bit of olive oil, pepper, Chef Paul Prudhomme’s Magic Seasoning Blends Poultry Magic and let it marinate in chicken broth for ten minutes on the stove
Low and behold, here was the final result!
I kept the portion small in order to maintain within the serving size. To top off the meal, I added sliced kalamata olives, some basil and grated parmesan cheese.
This dish could be great for a small dinner and/or work lunch. If you want to add more to the meal (but keep somewhat healthy) you can make a small serving of whole wheat pasta or add other sautéed vegetables!
My last recommendation for this recipe would be to tell chefs that the ideal time to eat this is immediately after cooking (to avoid vegetable sogginess!)