Eggplant Spaghetti

• 2 tablespoons olive oil, divided
• 3 cups (1-inch) cubed peeled eggplant
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 1 (8-ounce) package presliced mushrooms
• 4 garlic cloves, minced
• 2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup sliced green olives
• 2 tablespoons chopped fresh basil
• 1 tablespoon sugar
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 4 cups hot cooked pasta

1. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; saute 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.
2. Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; saute 4 minutes or until tender. Add garlic; saute 1 minute.
3. Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.

olive oil, eggplant, onion, salt, mushrooms, garlic, tomatoes, fresh parsley, green olives, fresh basil, sugar, tomato paste, balsamic vinegar, freshly ground black pepper, hot cooked pasta

Taken from www.myrecipes.com/recipe/eggplant-spaghetti (may not work)