1 lb. eggplant, peeled and cut in 1/2 inch dice
1 tsp. salt
2 tbsp. olive oil
4 garlic cloves, minced (or more to taste)
1 sm. onion, minced
3 lb. tomatoes, peeled, seeded and chopped or 2 (28 oz.) cans plus 1 (15 oz.) can, well-drained and chopped
3 tbsp. tomato paste
Pinch of sugar (optional)
2 to 3 tbsp. chopped fresh basil or 1/2 tsp. dried mixed with 2 tbsp. fresh parsley
Salt and freshly ground pepper to taste
3/4 lb. spaghetti
1/4 c. grated Parmesan (optional)

Preheat the oven to 450 degrees. Dice eggplant, sprinkle with salt and let sit in a colander for 30 minutes. Rinse and shake dry in a kitchen towel. Place in a lightly oiled 9 x 12 inch baking dish and toss with 1 tablespoon olive oil. Cover tightly and bake for 30 to 35 minutes or until tender.

Meanwhile, make the tomato sauce: Saute garlic and onion in a Dutch oven in the remaining tablespoon of olive oil over low heat, about 9 minutes or until the onion is just turning golden. Add tomatoes and tomato paste.

If the sauce tastes too acid, add sugar. Simmer uncovered over medium heat, stirring often, for 40 to 55 minutes or until thickened. Stir in eggplant and basil. Season with salt and pepper. Heat through while the pasta cooks.

In a large pot of boiling water, cook the spaghetti until it is tender but still firm. Drain, toss with the sauce and serve with the optional Parmesan. Serves 4.