Pasta With Eggplant-Tomato Sauce

• 1 medium eggplant
• 1 medium onion, chopped
• 1 (28 ounce) can Italian-style tomatoes, cut up, undrained
• 1 (6 ounce) can Italian-style tomato paste
• 1 (4 ounce) can sliced mushrooms, drained
• 14 cup dry red wine or 14 cup beef broth
• 14 cup water
• 2 garlic cloves, minced
• 1 12 teaspoons dried oregano, crushed
• 12 cup pitted kalamata olive, sliced
• 2 tablespoons snipped fresh parsley
• salt
• ground black pepper
• 4 cups hot cooked penne pasta
• 13 cup grated parmesan cheese
• 2 tablespoons pine nuts, toasted (optional)

1. Peel eggplant, if desired.
2. Cut eggplant into 1-inch cubes.
3. In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.
4. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
5. Stir in olives and parsley.
6. Season to taste with salt and pepper.
7. Serve over pasta with Parmesan cheese.
8. If desired, garnish with toasted pine nuts.

eggplant, onion, italianstyle tomatoes, italianstyle, mushrooms, red wine, water, garlic, oregano, olive, parsley, salt, ground black pepper, hot cooked penne pasta, parmesan cheese, pine nuts

Taken from www.food.com/recipe/pasta-with-eggplant-tomato-sauce-376708 (may not work)