Emily's Super Eggplant Sauce

Heat olive oil in a large skillet over medium heat. Cook eggplant bell pepper onion and garlic until soft and tender stirring often.

Meanwhile bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.

When done transfer vegetables to a large stock pot. Stir in the diced tomatoes tomato paste sugar and water. Simmer for 15 to 20 minutes stirring occasionally. Serve hot over egg noodles.