Eggplant Spaghetti

• 1 1/2 c. cooked, frozen eggplant or fresh eggplant, chopped
• 6 stalks celery, chopped
• 3 onions, chopped
• 2 cans whole tomatoes with liquid, cut tomatoes up
• 4 cloves garlic, minced
• 1 Tbsp. garlic powder
• 1/2 Tbsp. oregano
• 1 Tbsp. parsley flakes
• 1 Tbsp. brown sugar
• 1 1/2 Tbsp. red cooking wine

1. In a large pot at medium high heat (no oil), cook onion, celery, eggplant and garlic clove, stir occasionally until onions are clear, then add tomatoes, brown sugar, parsley flakes and oregano.
2. Reduce heat to medium-low heat and cook about 30 to 40 minutes or until celery is tender.
3. Add the garlic powder and cooking wine and cook an additional 5 minutes.
4. Serve over spaghetti or noodles of your choice, cooked as directed.

stalks celery, onions, tomatoes, garlic, garlic powder, oregano, parsley flakes, brown sugar, red cooking wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863150 (may not work)