Pasta With Eggplant Sauce

I love eggplant and mushrooms, so I decided to try making a pasta sauce that uses both. I used Chinese eggplant (the long ones with a lighter purple and white skin) because they have less seeds, but you can use any kind of eggplant you find. I didn't peel them or salt them first. You can if you like. We enjoyed this. I hope you do too.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 2  large Chinese eggplants, in 1-inch dice. You should have about 4 cups. More is fine, I have used up to 8 cups
• 1  lb mushroom, sliced
• 1  large onion, finely diced
• 2  fresh garlic cloves, minced
• 2 (28 ounce) cans  italian tomatoes with basil, I use San Marzano type
• 2  tablespoons olive oil
• 1⁄2 cup  finely chopped fresh parsley
• 1 1⁄2 teaspoons  italian seasoning herbs
• 1  teaspoon sugar
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
• 2  teaspoons  balsamic vinegar
• 16  ounces pasta, of your choice Usually I use penne or 16  ounces linguine, for this

Directions

1. Steam eggplant until slightly soft.
2. Meanwhile, saute onion and mushrooms in olive oil until onion is translucent, about 10 minutes on med-low heat, or you can saute it until it is almost carmelized, about 30 minutes, in large pot.
3. Add garlic and cook 1 minute more, on med heat.
4. Add canned tomatoes, breaking them up with your hand first.
5. Add parsley and eggplant.
6. Add herbs, sugar, salt, pepper and balsamic vinegar.
7. Simmer for 30-45 minutes.
8. Cook your pasta during last 10 minutes of simmer time.
9. Serve on pasta of your choice.