1 (16 oz.) pkg. spaghetti
1/4 c. salad oil
2 onions, sliced
1 med. eggplant, diced
1 garlic clove, minced
1/2 lb. ground beef
1 (16 oz.) can tomatoes
1 (6 oz.) tomato paste
3/4 c. water
1 tsp. salt
1 tsp. sugar

In 12-inch skillet over medium heat in hot oil, cook onions, eggplant, and garlic until tender, stirring occasionally. With slotted spoon, remove vegetables to bowl. Brown beef and drain.

Add vegetables to skillet. Stir in tomatoes with their liquid and remaining ingredients. Heat to boiling over high heat. Serve with spaghetti.