1 medium eggplant, chopped into bite sized cubes
2 cloves garlic
2 cans stewed tomatoes
1/2 cup onion
1/2 cup grated parmesan cheese or cheese substitute
1 pound spaghetti noodles
Toss eggplant in colander with a little salt. Heat oil in a skillet over medium heat. Add eggplant by handfuls, squeezing out water, then add garlic, onion, and tomatoes. Simmer until spaghetti is done( follow instructions on package), then mix in cheese.