1 med. eggplant, leave skin on & cut into 1 inch chunks
2 cloves garlic, minced
1 tbsp. olive oil
1 can peeled tomatoes, cut into pieces
1 (6 oz.) can tomato paste
1/2 c. water
1 tsp. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 lb. spaghetti
Grated Parmesan cheese

Saute garlic in olive oil. Add rest of ingredients, except eggplant and simmer 1/2 hour. Add eggplant and simmer another 45 minutes. Serve over spaghetti. Sprinkle with Parmesan cheese.