• 2 medium eggplant
• salt
• PAM
• 28 oz. can pureed tomatoes
• 3 minced cloves garlic
• oregano
• 1 packet sweetener (optional)
• roll of bounty for draining

• peel eggplant, cut off ends & weigh eggplant at this time
• slice thinly the long way
• lay paper towels on counter, lay eggplant on top of them in one layer
• salt all over, cover with more paper towels, and leave 15 minutes
• lay more dry paper towels on another part of counter, turn slices over onto them, salt other side, cover with more paper towels, pressing down to absorb liquid, leave 15 minutes
• rinse all slices with cold water, pat thoroughly dry
• now stack slices and cut with very sharp knife into long thin strands
• heat large sauté pan and spray with Pam
• throw in minced garlic and cook, stirring, till fragrant
• throw in eggplant “spaghetti” Cook on high, stirring frequently
• right now you are drying out the rest of the liquid and cooking the strands
• cook like this for 5 minutes
• now pour in the tomato puree, lower heat and stir
• add generous amount of oregano and sprinkle the sweetener and keep stirring. Enjoy!!

options:
(1) Use petit diced tomatoes instead of puree for a change
(2) Chinese Style: Follow directions above up till you have cooked the 'noodles' for 5 minutes. Then remove & keep warm. Spray pan with Pam again. Stir fry onions cut into thin wedges, the minced garlic, a teaspoon of minced ginger & a couple of sliced scallions. Then add about a cup of blanched broccoli florets or green beans. Stir for a minute or two, add 1/4 cup veggie broth or water & cover, leave 3-4 minutes, stirring occasionally. Then throw in eggplant, stir, and add about 1/4 cup Braggs. Keep stirring till liquid is evaporated. Enjoy!!