Eggplant Spaghetti Sauce

This eggplant sauce is fantastic and healthy. I'm on a mission to like mushrooms so I've been keeping them in dishes where I would normally take it out. I left them in and I thought they were delicious. I'm happier for it. The eggplant gave this dish a meaty texture.  In mine I was heavier handed on the spices. I never measure them and I prefer it that way! I will definitely make this again. It was super easy.

Ingredients:

1 medium eggplant, peeled and chopped
1 onion, chopped
1 green pepper, chopped
1/2 lb fresh mushroom, sliced or diced
1 tsp basil
1 tsp oregano
1 tsp cumin
2 cloves of garlic, minced
1 tsp salt
1 quart can tomatoes (4 cups)
14 oz can tomato sauce

Directions:

• Saute eggplant, onion, green pepper, and mushrooms in a little water (1/4 cup) in a large pot.
• Add all the spices, canned tomatoes and tomato sauce. 
• Simmer for about 45 minutes. 
• Cook your favorite type of pasta, I used whole wheat spaghetti!

This is what it looks like in the pot:

Mmmmm: