1 eggplant, cut into cubes, peeled or unpeeled
3 tbsp. oil
1 onion, sliced
1 garlic clove, minced
1 green pepper, sliced
1 c. plum tomatoes
1 c. tomato juice
1 tsp. oregano
2 tsp. basil

Saute eggplant in oil about 7 minutes, add onion, garlic, and pepper and saute 3 additional minutes or until tender. Combine tomatoes, tomato juice and herbs. Add to the eggplant mixture. Cover and simmer for 1/2 hour. Serve over spaghetti.