1 (16 oz.) pkg. spaghetti
2 onions
1 garlic clove
1 (14 1/2 to 16 oz.) can tomatoes
3/4 c. water
1/4 c. salad oil
1 med. eggplant
1/2 lb. ground beef
1 (6 oz.) can tomato paste
1 tsp. salt
1 tsp. sugar

About 30 minutes before serving, prepare spaghetti in sauce pot as label directs; drain. Return spaghetti to sauce pot; keep warm.

Meanwhile, slice onions, dice eggplant, and mince garlic. In 12-inch skillet over medium heat in hot salad oil, cook onions, eggplant, and garlic until tender, stirring occasionally. With slotted spoon, remove vegetables to bowl.

In oil remaining in skillet over high heat, cook ground beef until all pan juices evaporate and meat is well browned. Return vegetables to skillet. Stir in tomatoes with the liquid and remaining ingredients; over high heat, heat to boiling.

Arrange spaghetti on warm large platter and top with meat mixture. Toss spaghetti with meat mixture thoroughly before serving. Makes 6 main-dish servings.