Vegetarian Crockpot Eggplant Pasta

1 medium eggplant
1 medium onion, chopped
1/2 green peppers, chopped (optional)
1 (28 ounces) can Italian-style tomatoes, cut up
1 (6 ounces) can Italian-style tomato paste
1 (4 ounces) can sliced mushrooms, drained or 1/2 cup
Fresh mushrooms, sliced
2 cloves garlic, minced
1-2 tsp sugar (optional)
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
2-4 Tbs snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese, grated or shredded
2 Tbs toasted pine nuts (optional)
Salt and pepper

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 to 5 quart crockpot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 2 to 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. Makes 6 servings.

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