Spaghetti Italian

1 package (16 ounces) spaghetti

1/4 cup salad oil

2 onions

2 medium-sized eggplants

1 tablespoon garlic powder

1 lb. ground beef

1 can Rotel tomatoes

One 6 oz. can tomato paste

1/2 cup water

1 teaspoon salt

Pepper, to taste

2 packets Sweet-n-Low sugar substitute

Prepare spaghetti according to directions on package; set aside.

Chop onions, eggplant. In skillet over medium heat, in hot oil, cook onions and eggplant until tender. Remove vegetables to bowl. In oil remaining in skillet, cook ground beef until browned. Return vegetables with beef; stir in tomatoes and remaining ingredients. Simmer until nice and thick. Arrange over spaghetti and garnish with Parmesan cheese.

Serves: 6

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Cajun Country -- New Iberia, Louisiana