Bring a heavy non stick pan with 2 cups of water, lemongrass and salt to the boil. Add the eggplant and boil for 3 minutes. Drain thoroughly and discard the lemongrass water.
Return the eggplant to the saucepan with the remaining 2 cups water, tomato puree, maple syrup, sea salt and water. Bring back to the boil, reduce the heat and simmer for approx 20 minutes until the sauce thickens.
Note: Unlike most other vegetables, cooked tomatoes contain more antioxidants than raw. Good news for people who use plenty of tomato sauce, pasta sauce and tomato puree.
Makes 4 servings