Eggplant Pasta

• 2 Tbsp. olive oil
• 1 small eggplant, peeled and chopped (about 3 c.)
• 6 garlic cloves, minced
• 1 red bell pepper, cut into matchstick-sized strips
• 6 large mushrooms, sliced
• 1 Tbsp. minced fresh oregano
• 1/2 tsp. dried crushed red pepper
• 1/3 c. dry red wine
• 1 large tomato, chopped
• 1/2 c. chopped, pitted black olives
• 12 oz. freshly cooked penne or other tubular pasta
• 1/4 c. toasted pine nuts
• grated Parmesan cheese (fresh)

1. Heat olive oil in heavy, large skillet over medium heat.
2. Add eggplant and garlic.
3. Cover mixture and cook until eggplant is just tender, stirring occasionally, about 5 minutes.
4. Mix in red bell pepper, mushrooms, oregano and dried red pepper and saute until mushrooms are tender, about 4 minutes.
5. Add wine and cook until mixture is almost dry, about 2 minutes.
6. Stir in tomato and olives and cook until mixture is just heated through.
7. Transfer sauce to large bowl.
8. Add pasta and pine nuts and toss well.
9. Serve, passing fresh grated Parmesan cheese separately.
10. Makes 4 servings.

olive oil, eggplant, garlic, red bell pepper, mushrooms, fresh oregano, red pepper, red wine, tomato, black olives, freshly cooked penne, nuts, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513183 (may not work)