1/4 cup olive oil
4 or 5 garlic cloves, chopped
1 medium eggplant, peeled and chopped to 1" cubes
1 (15 ounce) can stewed or whole tomatos
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
oregano, to taste
basil, to taste
thyme, to taste
salt, to taste
1 pound angel hair pasta
1. Begin to heat water for pasta. In a large heavy skillet (with cover) heat the oil and garlic until sizzling. Add eggplant, saute about 4 minutes.
2. Add remaining ingredients (use plenty of spices). Mix well, reduce heat, cover and simmer to desired firmness of eggplant, stirring occaisionally.
3. Cook pasta according to package directions, while eggplant is simmering.
4. Spoon eggplant mixture over pasta and serve hot.