b'WHAT YOU NEED TO DO:TO PREPARE THE ROASTED EGGPLANT SAUCE: Process the tomato sauce and eggplant juice in a food processor for about 2 minutes. Strain through a wire-mesh strainer into a saucepan. Add the sugar, basil and mint, and bring to a simmer overmedium heat. Reduce the heat to medium-low and cook for10 minutes, stirring twice.'