Instructions: 1. Heat oil in large saucepan over med/high heat. Add onion and garlic and cook until soft.

2. Add herbs and cook 2 min. Add tomatoes with juice and stir to break up tomatoes. Cook for 15 min., until thick.

3. Preheat oven to 400 degrees F.

4. Spread out half of eggplant on large cookie sheet and spray lightly with oil. Bake for 10 min. in upper portion of oven, then bake for another
10 min in lower portion of oven. The eggplant should be golden brown.

Repeat with remaining eggplant.

5. Stir the eggplant into the sauce and season with salt & pepper to taste. Cook for 20-25 min.

6. Cook the spaghetti according to package directions and serve with sauce.

Serving size: 29 oz

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.