1 lg eggplant
1/2 cup chopped onion
1 (28 oz can) Italian-style tomatoes, undrained, cut up
1 (6 oz can) Italian-style tomato paste
1 (4 oz can) sliced mushrooms, drained
2 cloves garlic, minced
1/4 cup dry red wine
1/4 cup water
1-1/2 tsp. dried oregano
1/2 cup pitted Kalamata olives, sliced
2 tbsp. snipped fresh parsley
4 cups hot cooked penne pasta
1/2 cup grated Parmesan cheese

Peel eggplant, cut into 1-inch cubes. In a 3-1/2 to 5-1/2-quart slow cooker combine, eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.

Cover, cook on low-heat setting for 7-8 hours, or on high for 3-1/2 to 4 hours. Stir in olives and parsley.

Season to taste with salt and pepper. Serve over pasta, sprinkle with Parmesan cheese.

Wonderful vegetarian sauce.

Submitted by: Sherry Monfils