Pasta With Eggplant Sauce Recipe

Ingredients

1 large eggplant, cut into 1-inch cubes1/2 cup finely chopped onion2 tablespoons minced fresh parsley1 garlic clove, chopped1/4 cup olive oil1 can (14-1/2 ounces) Italian stewed tomatoes, cut up1/2 cup dry red wine or chicken broth1 can (6 ounces) Italian tomato paste1 can (4-1/2 ounces) sliced mushrooms, drained1 teaspoon sugar1 teaspoon dried oregano1/2 teaspoon salt3/4 pound thin spaghettiGrated Parmesan cheese

Preparation

In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender.

Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally.

Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.