1 large eggplant
1 medium onion, chopped
1 (28 oz can) Italian-style stewed tomatoes, drained, chopped
1 (6 oz can) tomato paste
4 oz can mushrooms
1/4 cup beef broth
1/4 cup water
2 tsp. minced garlic
1-1/2 tsp. dried oregano
1/2 cup Kalamata olives, pitted, halved (optional)
2 tbsp. parsley
salt and pepper, to taste
4 cups penne pasta
1/3 cup Parmesan cheese

Cut eggplant into 1-inch cubes. In a slow cooker, combine eggplant, onion, tomatoes, tomato paste, mushrooms, broth, water, garlic, and oregano. Cover, cook on low-setting 7-8 hrs, or on high setting for 3-1/2-4 hrs.

Stir in olives and parsley. Season with salt and pepper. Serve over penne pasta, sprinkle with Parmesan cheese.

Submitted by: Sherry Monfils