In 3 qt. saucepan over medium heat,
in hot olive oil, cook eggplant and
garlic until lightly browned.

Add tomatoes with their liquid and
remaining ingredients, stirring to mix well
and break up tomatoes; over high heat,
heat to boiling. Reduce heat to low;
cover and simmer about 20 min. or until
eggplant is very tender, stirring occasionally.
Makes about 4 1/2 c. sauce or enough to
serve over one 8-oz. pkg. spaghetti
or 1/2 lb. homemade noodles.
6 accompaniment servings.