Cinnamon Eggplant Marinara

Ingredients

• 2 Long asian eggplant with edible skin sliced
  
• 1 pound Roma tomatoes
  
• 1 tablespoon Cinnamon
  
• 1 Onion chopped
  
• 1 Garlic clove minced
  
• 1 teaspoon Minced hot pepper
  
• 1 Celery stalk chopped
  
• 1 Bell pepper chopped
  
• 1 teaspoon Taragon ground
  
• 1 teaspoon Margerom
  
• 1 pinch Salt to taste
  
• 1 dash Black pepper
  
• 1 teaspoon Crushed fennel seed
  
• 2 ounces Parmesan cheese
  
• 1 dash Brown sugar if needed to sweeten tomatoes