Eggplant Mushroom Pasta

2 tbsp olive oil
8oz mushrooms, sliced

1 eggplant, peeled and diced small

1 onion, diced

4 cloves garlic, sliced

2 tbsp parsley, finely chopped

3 tbsp basil, finely chopped

2 tbsp tomato paste

Red pepper flakes, pepper, salt, garlic powder, and oregano

1 large can crushed tomatoes (good-quality)

Serve on any kind of pasta with grated parm.

Heat oil in a large pot. Add in mushrooms and cook about 5 minutes, then add in eggplant, and cook 10 minutes more, until cooked through and browned. Add in onion, garlic, and spices and cook 3 minutes more. Mix in tomato paste and cook 1 minute. Add in remaining ingredients, turn heat to low and simmer for 5-10 minutes.

Yield: 4-6 servings