2 lg. onion, sliced
8 (6 oz.) cans tomato paste
2 lg. cans whole tomatoes
8 cans hot water (paste cans)
1/2 tsp. garlic powder
2/3 c. sugar
3 or 4 lb. pork roast
2 bay leaves
6 slices eggplant

Fry onions in olive oil, slowly until clear; salt (1 1/2 tablespoons) and pepper. Add rest of ingredients. Brown pork roast and add to sauce and simmer. Put 6 slices eggplant in sauce and cover pot. Take out roast when cooked and slice and serve separately.