Pasta with Eggplant Sauce

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)

Peel eggplant, then cut into 1-inch cubes.

In a 3 1/2 - 5 1/2 quart crock pot, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, water and oregano. Cook on LOW for 7 - 8 hours or on HIGH for 3 1/2 - 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.

Serves 6.