2 eggplants, chopped
2 onions, sliced
2 cloves garlic, pressed
1 TB olive oil
1 can whole tomatoes
1 15oz can tomato sauce
1/2 lb sliced fresh mushrooms
1 TB fresh basil, chopped (or 1 tsp dried)
1 TB fresh oregano (or 1 tsp dried)
1 TB sugar
1 tsp salt
1/2 c shredded Parmesan cheese
In oil, saute eggplant and onion until translucent. Add garlic and cook 1 minute.
Add remaining ingredients except cheese and simmer, covered for 10 to 20 minutes.
Serve with your favorite pasta.