Eggplant and Mushroom Pasta

2 Tablespoons Olive Oil
1 Yellow Onion, diced
3 Garlic Cloves, minced
1 10 ounce package White Button or Crimini Mushrooms, finely diced
1 Large Eggplant, diced small (Peeled or Unpeeled)
1 1/2 Tsp Sea Salt
1/2 Tsp Black Pepper
2 Tablespoons Tomato Paste
1 Tsp Oregano
1/2 Tsp Red Pepper Flakes
1/2 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 28 ounce Can San Marzano Tomatoes, including their juices (we used First Fields Crushed Tomatoes)
1 12 once package Whole Wheat Cavatappi, Semolina Zucca or any style Rigatoni
1/2 Cup Pasta Cooking Liquid
Fresh Parsley


In a large deep sauté pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.
Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.
Season with salt and pepper.
Add the tomato pasta and stir. Cook for one minute.
Add the oregano and red pepper flakes. Stir and cook for 30 seconds.
Deglaze the pan with the red wine; cook until most of the wine has been absorbed.
Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.
While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.
Cook the pasta according to package direction.
Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.
Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.
Taste and add more salt or pepper if needed.
Serve with fresh herbs.