1 1/2 lb. sweet Italian sausage
1 tbsp. olive oil
1 med. onion, chopped
1 garlic clove, minced
1 med. eggplant, cut into 1/2" cubes
2 c. water
1 (14 1/2 oz.) can whole tomatoes in juice, crushed
1 (6 oz.) can tomato paste
1 tsp. EACH sugar, oregano leaves & basil
1/8 tsp. pepper
1 (16 oz.) pkg. vermicelli, cooked

Discard casings, crumble sausage and brown in hot oil; remove from pan. Cook onion and garlic in drippings. Add sausage and remaining ingredients, except pasta; bring to a boil. Reduce heat and simmer uncovered, 20 minutes until thickened; stir often. Pour sauce over hot pasta. Sprinkle with Parmesan cheese.