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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 (drained weight)  sliced mushrooms, drained
• 1/4 cup  dry red wine or beef broth
• 1/4 cup  water
• 2 cloves  garlic, minced
• 1 1/2 teaspoons  dried oregano, crushed
• 1/2 cup  pitted kalamata olives or pitted ripe olives, sliced
• 2 tablespoons  snipped fresh parsley
•   Salt
•   Ground black pepper
• 4 cups  hot cooked penne pasta
• 1/3 cup  grated or shredded Parmesan cheese
• 2 tablespoons  pine nuts, toasted (optional)

Description

Tender Chunks Of Eggplant Take The Place Of Ground Beef Or Sausage In This Vegetarian Pasta Sauce Recipe, Which Is Made In Your Slow Cooker.

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