1 med. eggplant, cut into 1/2" cubes
2 med. onions, sliced
2 cloves garlic, finely chopped
1/4 c. olive oil or vegetable oil
1 c. (28 oz.) pear-shaped tomatoes, Italian style
1 can (15 oz.) tomato sauce
1 can (8 oz.) mushroom stems & pieces, drained
1/2 c. grated Parmesan cheese
1 tbsp. sugar
1 tsp. salt
1 tsp. dried oregano
1 tsp. dried basil

Have ready at serving time: 1/2 c. grated Parmesan cheese

Cook and stir eggplant, onions and garlic in oil in 4 quart Dutch oven until eggplant is tender, about 10 minutes. Stir in tomatoes (with liquid), tomato sauce, mushrooms, 1/2 cup cheese, the sugar, salt, oregano and basil; break up tomatoes with fork.

Heat to boiling; reduce heat. Cover and simmer, stirring occasionally 45 minutes. Cook spaghetti as directed on package, drain. Pour eggplant sauce over spaghetti, sprinkle with 1/2 cup cheese.