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)
 
Directions
1. Peel eggplant, if desired; cut eggplant 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.
 
2. 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.

 
Source:  www.bhg.com