b'WHAT YOU NEED TO DO:To the same pan add more olive oil, if needed, until you have about 2 tablespoons of oil in the pan. Over medium heat, cook the onions, garlic, oregano, red pepper flakes, sugar and basil for 5 minutes. Then return the drained eggplant pieces to the pan. Add the tomato sauce and chicken stock; bring to a boil and then simmer for 10 minutes. Set aside and keep warm.'