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. ---------------------------------------------------------------------------
Nutrition
Ingredients
