Pasta with Eggplant Sauce

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 garlic cloves, minced
• 1/4 cup water
• 1/2 teaspoon dried oregano
• 1/2 cup pitted 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)

Instructions

1. Peel eggplant, then cut into 1-inch cubes.
2. In a 3 1/2 - 5 1/2 quart slow cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, water and oregano.
3. Cook on LOW for 7 - 8 hours or on HIGH for 3 1/2 - 4 hours.
4. Stir in olives and parsley.
5. Season to taste with salt and pepper.
6. Serve over pasta with Parmesan cheese.
7. Garnish with toasted pine nuts.

Yield: 6 servings