Parmesan Eggplant Spaghetti Sauce - cooking recipe

Ingredients

1/2 c. vegetable oil
1 eggplant, cut into 1/2-inch cubes
1 medium onion, chopped
1 clove garlic, crushed
2 tsp. dried parsley
1 (28 oz.) can crushed tomatoes
1 (12 oz.) can tomato paste
1/2 c. liquid (water or dry wine)
1 (4 oz.) can mushroom pieces
2 tsp. oregano
1 tsp. salt
1 tsp. sugar

Preparation

Heat oil in Dutch oven over medium heat.
Cook and stir eggplant, onion, garlic and parsley in oil until onion is tender, about 8 minutes.
Stir in the rest of the ingredients.
Heat to boiling.
Reduce heat.
Cover and simmer, stirring occasionally, 15 minutes.
Put on spaghetti and top with Parmesan cheese.