Pasta With Eggplant-Tomato Sauce

Ingredients

• 1 medium eggplant
• 1 medium onion, chopped

• 1 (28 ounce) can Italian-style tomatoes, cut up, undrained

• 1 (6 ounce) can Italian-style tomato paste

• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup dry red wine or beef broth
• 1/4 cup water
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried oregano, crushed
• 1/2 cup pitted kalamata olive, sliced
• 2 tablespoons snipped fresh parsley
• salt
• ground black pepper
• 4 cups hot cooked penne pasta
• 1/3 cup grated parmesan cheese
• 2 tablespoons pine nuts, toasted (optional)

Directions

1. 1

   Peel eggplant, if desired. Cut eggplant into 1-inch cubes.

2. 2

   In a 3-1/2- to 5 1/2-quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, wine or broth, the water, garlic, and oregano.

3. 3

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

4. 4

   Stir in olives and parsley. Season to taste with salt and pepper.

5. 5

   Serve over pasta with Parmesan cheese. If desired, garnish with toasted pine nuts.