1 garlic clove, minced
29 oz. can tomato puree
1 green pepper, chopped
4 oz. can mushroom pieces
1/4 c. sliced ripe olives
1 tsp. dried oregano
12 oz. hot cooked pasta
1 tbsp. cooking oil
1/2 med. eggplant
1 med. onion, chopped
1/3 c. red wine
1 tsp. sugar
1/2 tsp. dried basil, crushed

Peel and cut eggplant into small cubes (3 cups). In saucepan. Cook garlic in cooking oil until golden brown. Stir in tomato puree, eggplant, green pepper, onion, mushrooms, wine, olives, sugar, oregano, basil, 1 cup of water, 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil, reduce heat. Boil gently, uncovered about 30 minutes, or until desired consistency reached. Stir occasionally. Serve with pasta. Pass the Parmesan or Romano cheese. Makes 10 servings.