1/3 c. olive oil
1 lg. onion, chopped
2 cloves garlic, minced
1 medium-sized eggplant, diced
1/4 lb. mushrooms, sliced
1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1 medium-sized carrot, shredded
1/4 c. chopped parsley
1 tsp. basil and salt
1/4 tsp. pepper
1/2 whole what pasta
2 c. Ricotta cheese
2 c. shredded Mozzarella cheese
1 1/2 c. grated Parmesan cheese

In a wide frying pan over medium heat, add olive oil. When oil is hot add onion, garlic, eggplant and mushrooms and cook for 15 minutes. Add tomatoes (break up tomatoes with a spoon), tomato sauce, wine, carrots, parsley, basil, salt and pepper. Bring to a boil then reduce heat and simmer uncovered for 30 minutes. Cook noodles in a large kettle of boiling salted water until al dente. Drain. Rinse with cold water.

Butter baking dish. Spread about 1/4 of the sauce over the bottom. Arrange 1/3 of noodles in an even layer over sauce. Dot noodles with 1/3 of Ricotta. Sprinkle over 1/3 of Mozzarella then sprinkle with 1/4 of the Parmesan cheese. Repeat this layering two more times. Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese. Bake uncovered in 350 degree oven until hot and bubbly (40 to 50 minutes). Makes 8 servings.