|Eggplant||1 Medium, cut into 1/2-inch cubes|
|Onions||2 Medium, sliced|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Canned pear shaped tomatoes||28 Ounce (1 Can, Italian Style)|
|Tomato sauce||15 Ounce (1 Can)|
|Canned mushroom stems and pieces||8 Ounce, drained (1 Can)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Dried oregano leaves||1 Teaspoon|
|Dried basil leaves||1 Teaspoon|
|Spaghetti||16 Ounce (1 Package, For Serving)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (For Serving)|
|Garlic||2 Clove (10 gm), finely chopped|
Cook and stir eggplant, onions and garlic in oil in 4-quart Dutch oven until eggplant is tender, about 10 minutes.
Stir in tomatoes (with liquid), tomato sauce, mushrooms, 1/2 cup cheese, the sugar, salt, oregano and basil; break up tomatoes with fork.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, 45 minutes.
Cover and refrigerate no longer than 3 days.