Serves: 6
Total Calories: 103

1 medium onion, finely chopped
1 clove garlic, crushed
2 teaspoons dried parsley, or 1/4 cup fresh, snipped
1 tablespoon olive oil
1 cup water
2 large eggplant, cut in 1/2-inch cubes
1 (28-ounce) can whole tomato, or 8 - 10 fresh Italian tomatoes, chopped
2 (6-ounce) cans tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon sugar
dash of pepper

In saucepan, sauté onion, garlic, and parsley in oil until onion is tender. Add water and eggplant cubes; bring to a boil, reduce heat, and simmer 5 minutes. Add tomatoes, tomato paste, oregano, salt, sugar, and pepper. Heat mixture to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Serve over hot spaghetti; sprinkle with Parmesan cheese.

Note:
May add fresh or canned mushrooms. May substitute zucchini squash for 1 eggplant.


Fun Fact: In 1723 at the age of seventeen, Benjamin Franklin left his hometown of Boston, Massachusetts, for Philadelphia, seeking a new start in a new city. By age twenty-four, Franklin owned his own printing business and a newspaper, The Pennsylvania Gazette. He launched the first firefighting company in America, the first fire insurance company, street lighting and paving, reorganization of the town watch, a local militia, and Philadelphia’s first hospital. Franklin was the only person to sign all four of the key documents that led to the formation of the United States of America. The documents are: the Declaration of Independence, the Treaty of Alliance with France, the Treaty of Paris, and the Constitution of the United States.

Nutritional Facts:

Serves: 6
Total Calories: 103
Calories from Fat: 20

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