1 medium eggplant
1 medium onion, chopped
1 28 ounce can Italian style tomatoes, cut up
1 6 ounce can Italian style tomato paste
4 ounces mushrooms sliced and lightly sauteed
2 cloves garlic, minced
1/4 cup dry red wine
1/4 cup water
5 1/2 teaspoon dried oregano, crushed
1/2 cup kalamata olives, pitted and sliced or pitted ripe olives
2 tablespoons fresh parsley, snipped
4 cups cooked pasta
1/3 cup Parmesan cheese, grated or shredded
2 tablespoons toasted pine nuts, optional
Peel eggplant; cut into 1 inch cubes. In a 3 1/2 to 5 1/2 quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water and oregano. Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese. Garnish with toasted pine nuts. Makes 6 servings.
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