Pasta With Eggplant Sauce

• 1 large eggplant, cut into 1-inch cubes
• 1/2 cup finely chopped onion
• 2 tablespoons minced fresh parsley
• 1 garlic clove, chopped
• 1/4 cup olive oil
• 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
• 1/2 cup dry red wine or chicken broth
• 1 can (6 ounces) Italian tomato paste
• 1 can (4-1/2 ounces) sliced mushrooms, drained
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 3/4 pound thin spaghetti
• Grated Parmesan cheese

1. In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender.
2. Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally.
3. Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

eggplant, onion, parsley, garlic, olive oil, italian stewed tomatoes, red wine, italian tomato, mushrooms, sugar, oregano, salt, thin spaghetti, parmesan cheese

Taken from www.tasteofhome.com/recipes/pasta-with-eggplant-sauce/ (may not work)