1/2 cup olive oil
1 (95 ounce) can diced tomatoes, drained
1 (5 ounce) jar spaghetti sauce
1 1/2 tablespoons chopped fresh basil
1 (16 ounce) can tomato paste
1 small onion, chopped
1 (8 ounce) bottle dry parmesan cheese
1/2 cup diced carrot
1/2 cup cooked eggplant
Heat olive oil in large heavy skillet over medium heat. Add tomatoes and cook until soft but not firm, about 5 minutes; drain. Stir in sauce, basil, tomato paste, onion, parmesan cheese, carrot and eggplant. Increase heat to medium and add pasta, stirring to coat. Simmer 20 minutes, stirring occasionally, until pasta is al dente; serve.