4 servings (serving size: 1 cup pasta and 1 cup sauce)
2 tablespoons olive oil, divided
3 cups (1-inch) cubed peeled eggplant
1/2 cup chopped onion
1/4 teaspoon salt
1 (8-ounce) package presliced mushrooms
4 garlic cloves, minced
2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
1/4 cup chopped fresh parsley, divided
1/4 cup sliced green olives
2 tablespoons chopped fresh basil
1 tablespoon sugar
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
4 cups hot cooked pasta
How to Make It
Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high heat. Add eggplant; sauté 8 minutes or until tender. Add onion and salt; cook 5 minutes or until onion is tender. Remove eggplant mixture from pan; set aside.
Heat remaining 1/2 tablespoon oil in pan over medium-high heat. Add mushrooms; sauté 4 minutes or until tender. Add garlic; sauté 1 minute.
Return eggplant mixture to pan; add tomatoes, 2 tablespoons parsley, and next 6 ingredients. Bring to a boil; reduce heat to medium, and cook, uncovered, 20 minutes or until tomato mixture is thick. Serve over pasta. Sprinkle with remaining 2 tablespoons parsley.