1/2 c. salad oil
1 (1 to 1 1/2 lb.) eggplant
1/2 c. minced onion
1 clove garlic
1 (16 oz.) can whole plum tomatoes
1/2 c. red wine
2 tbsp. parsley
1 (16 oz.) can tomato paste
1/4 lb. mushrooms
1 tsp. salt
1 tsp. oregano
1 tsp. sugar

Heat oil in Dutch oven over medium-high heat. Cook and stir eggplant, onions, mushrooms, garlic and parsley in oil until tender (approximately 5 minutes). Stir in tomatoes, paste, wine, oregano, salt and sugar. (Break up tomatoes.) Reduce heat, cover and simmer 45 minutes, stirring. Serve over linguine. Sprinkle with Parmesan.