Eggplant Spaghetti

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.