Eggplant Pasta Sauce or Side Dish

Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon olive oil
• 4 cups cubed eggplants
• 1 medium onion diced
• 3 garlic cloves minced
• 1 28 ounce can whole tomatoes drain and chop reserve liquid
• 1 cup chopped fresh mushrooms
• 1/2 cup red wine
• 1 tablespoon parsley
• fresh basil leaves or 2 teaspoons dry basil
• 1 teaspoon sugar or to taste
• salt pepper

Steps:

• Saute onion
• garlic and eggplant in oil for five minutes Add all other ingredients including reserved liquid from tomatoes and bring to a boil Lower heat and simmer for 30 minutes
• I always cover and cook this longer an hour or more until it tastes right to me as I dont care for raw tasting tomatoes When its almost done
• I uncover and cook a little longer so it thickens a bit Again
• just a personal preference
• Serve with freshly grated parmesan cheese