1 (29 oz.) can tomato sauce
1 (12 oz.) tomato paste
1 eggplant
1/2 c. chopped onion
1 lg. ground beef, lean
3/4 c. Romano cheese
1 bay leaf
1 tbsp. vegetable oil
1 tbsp. parsley
1 tsp. basil
2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 to 3/4 tsp. garlic powder
1/4 tsp. red pepper

Oil in pan - brown onion then ground beef. Add sauce and paste, using paste can, add 4 cans of water and stir. Add spices and cheese. Stir well. Seasonings may be adjusted to suit personal taste. Skin and cube eggplant (bite-size). Add to sauce.

Cover pan with tilted lid. Heat to boiling, then stir and reduce to simmer, stir every 15 minutes, keeping lid tilted. Simmer 3 to 5 hours, does well in crock pot.