1 med.-size eggplant (about 1 lb.), pared
and cut into 1" cubes
2 T. flour
1/2 C. olive oil
1/2 C. sliced onion
2 C. fresh peeled and quartered plum
tomatoes or 1-1 lb. can Italian-style
plum tomatoes, quartered and drained
6 oz. tomato puree
1/2 tsp. salt
1 tsp. dried basil
Freshly ground black pepper to taste
1/4 tsp. sugar
Freshly grated Parmesan cheese

Sprinkle eggplant cubes with flour and toss to coat well; set aside. In a 4 quart saucepan or Dutch oven, heat oil and add prepared eggplant cubes. Brown lightly, stirring frequently. Remove to absorbent paper and drain. Place onion in pot, adding more oil if necessary, and cook until lightly browned. Stir in tomatoes, tomato puree, salt, basil, pepper and sugar. Boil gently uncovered, for 20 minutes, stirring occasionally. Add eggplant and boil gently, covered 15 to 20 minutes longer, or until eggplant is fork tender. Serve over cooked spaghetti with Parmesan cheese. Makes 4 to 6 servings, or enough for 3/4 to 1 lb. spaghetti.

Recipe submitted by Jack

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