Eggplant Tomato Sauce for Pasta

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1 cup eggplant, peeled in 1/4 inch pieces
1 16 ounce can tomatoes undrained, cut into chunks
1 8 ounce can tomato sauce
1/2 cup onions, chopped
1/2 cup green pepper, chopped
1 tablespoon oregano
1 tablespoon basil
1/8 teaspoon garlic powder
salt and pepper, to taste
1 tablespoon sugar

In large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat to low. Simmer uncovered, 1 hour, until thickened. Stir occasionally while cooking.



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