1/2 c. cooking oil
1 sm. eggplant, cut into 1 inch cubes
1/2 lb. fresh mushrooms, sliced
1 c. chopped onion
1/4 c. chopped fresh parsley
1 clove garlic, minced
2 lbs. tomatoes, cut up
2 (6 oz.) cans tomato paste
1 (8 oz.) can tomato sauce
1 c. water
3/4 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
4 drops Tabasco sauce
1 lb. rigatoni, cooked and drained

Heat oil in a 4 quart Dutch oven over medium heat for 3 minutes or until hot. Add eggplant, mushrooms, onion, parsley and garlic. Saute for 10 minutes or until tender. Meanwhile, puree tomatoes in blender. Stir pureed tomatoes and remaining ingredients, except rigatoni, into eggplant mixture. Cook over high heat until mixture comes to a boil, about 2 minutes. Reduce heat to low, cover and simmer 1 hour and 15 minutes, stir occasionally. Serve over rigatoni. Serves 8.