1 sm. eggplant
1/4 c. olive oil
1 can tomato sauce
2 tsp. chopped garlic
1/4 c. flour
1 1/2 c. water
1 tbsp. parsley flakes
1 1/2 c. water

Peel eggplant, chop up in little pieces. Set aside. Saute garlic in olive oil about 2 minutes. Add flour, cook until bottom of pot starts to brown. Add tomato sauce, eggplant and water. Add parsley flakes, salt and pepper. Cook about 20 minutes or until eggplant is tender. Serve over angel hair spaghetti.