Crock Pot Pasta with Eggplant Sauce Recipe

Ingredients:

• 1 medium eggplant, peeled and cut into 1″ cubes
• 1 medium onion, chopped
• 1 can (28 oz.) can Italian style tomatoes, cut up, undrained
• 1 can (6 oz.) Italian-style tomato paste
• 1 can (4 oz.) sliced mushrooms, drained
• 2 cloves garlic, minced
• 1/4 cup dry red wine
• 1/4 cup water
• 1-1/2 tsp. dried oregano, crushed
• 1/2 cup pitted kalamata olives or pitted ripe olives, sliced
• 2 TB chopped fresh parsley
• 4 cups hot cooked penné pasta
• 1/3 cup grated or shredded Parmesan cheese
• 2 TB toasted pine nuts, optional

Preparation:
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