Heat oil in a large skillet, stockpot or Dutch oven over medium-high heat.
Add eggplant and saute about 7 minutes.
Add onion, garlic and bell pepper.
Saute 3 additional minutes, or until tender.
In a bowl, combine tomatoes, tomato juice and herbs.
Add to eggplant mixture.
Reduce heat, cover and simmer 1/2 hour.
Cook spaghetti according to package directions, omitting salt.
Drain and combine with eggplant sauce before serving.
SPRINKLE CHEESE IF DESIRED.