Eggplant-Tomato Sauce - cooking recipe

Ingredients

1/2 c. cooking oil
1 small eggplant, cubed
1/2 lb. fresh mushrooms, sliced
1 c. chopped onion
1/4 c. chopped parsley
1 clove garlic, minced
2 lb. cut up tomatoes
2 (6 oz.) cans tomato paste
1 (8 oz.) can tomato sauce
1 c. water
3/4 tsp. dried oregano leaves
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 bay leaf
1 tsp. salt
1/4 tsp. pepper
4 drops Tabasco sauce
1 lb. rigatoni, cooked and drained

Preparation

Heat
oil
in a 6 quart saucepan over medium heat for 3 minutes or until hot.
Add eggplant, mushrooms, onion, parsley and garlic.
Saute 10 minutes or until tender.