Eggplant Spaghetti

(4 votes)

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.

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