3 tbsp. butter or olive oil
1 carrot, diced
2 sm. zucchini, diced
1/4 c. fresh parsley, chopped
1/2 c. dry white wine
1/2 lb. spaghetti
1 onion, chopped
1 sm. eggplant, cubed
4 mushrooms, sliced
1/2 tsp. Italian seasoning
1 c. tomato sauce
Parmesan cheese, freshly grated

Heat butter or oil in a large fry pan. Add the onion and carrot. Cook over medium heat until soft. Add eggplant, mushrooms, and zucchini. Saute briefly for about 3 to 4 minutes. Stir in Italian seasoning and parsley. Add white wine and cook until it has evaporated. Stir in the tomato sauce and reduce heat and let simmer for about 15 minutes. Salt and pepper to taste. Cook the pasta according to directions and serve the hot eggplant sauce over the top. Serve with freshly grated Parmesan cheese. Serves 4.