4 tsp. vegetable oil
1/3 c. thinly sliced onion
4 cloves garlic, minced
1 1/3 c. fresh or canned tomatoes
1 sm. eggplant, peeled and cut into 1 1/2 inch cubes
1/4 tsp. black pepper
1/3 lb. uncooked spaghetti
2 tbsp. skim-milk Ricotta
2 tbsp. chopped parsley
5 or 6 basil leaves, chopped
2 tbsp. grated Parmesan cheese

Heat oil in saucepan over medium heat. Add onion and garlic and saute for 2 minutes. Add tomatoes. Add eggplant and pepper and simmer, stirring frequently, until eggplant is tender, about 15 minutes. Cook spaghetti and place in serving bowl. Toss with the eggplant sauce, Ricotta, parsley, basil and cheese. Serves 4. 239 calories per serving.