Tomato Eggplant (Aubergine) Pasta

• angel hair pasta
• 2 (14 ounce) cans diced tomatoes with onion garlic and basil
• 1 large onion, chopped
• 12 large eggplant, peeled, chopped in bite size pieces
• 2 garlic cloves, minced
• 12 cup red table wine
• 23 cup fresh parsley, chopped
• 2 -3 tablespoons olive oil
• fresh ground pepper

1. Cook pasta according to directions.
2. In large saute pan, saute onion and garlic over medium heat until onions are clear.
3. Add egplant and tomatoes.
4. Cover and simmer on medium heat for 4-5 minutes or until sauce thickens and eggplant is tender.
5. Add wine and parsley and cook until sauce thickens.
6. Serve over pasta.

angel hair pasta, tomatoes, onion, eggplant, garlic, wine, fresh parsley, olive oil, fresh ground pepper

Taken from www.food.com/recipe/tomato-eggplant-aubergine-pasta-192758 (may not work)