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Ingredients

• 1 medium  eggplant
• 1 medium  onion, chopped
• 1 28-ounce can  Italian-style tomatoes, cut up
• 1 6-ounce can  Italian-style tomato paste
• 1 4-ounce can  sliced mushrooms, drained
• 2 cloves  garlic, minced
• 1/4 cup  dry red wine
• 1/4 cup  water
• 11/2 teaspoons  dried oregano, crushed
• 1/2 cup  pitted kalamata olives or pitted ripe olives, sliced
• 2 tablespoons  snipped fresh parsley
• 4 cups  hot cooked penne pasta
• 1/3 cup  grated or shredded Parmesan cheese
• 2 tablespoons  toasted pine nuts (optional)

Description

In This Vegetarian Recipe, Chunks Of Eggplant Are Slow-cooked In Spaghetti Sauce, Offering A Healthful, Low-calorie Alternative To Sauces Of Ground Beef Or Sausage.

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