Italian Mushroom And Eggplant Sauce - cooking recipe

Ingredients

1 medium eggplant, cut in half lengthwise sprinkled with salt, drained on paper towels 30 minutes, and rinsed
3 garlic cloves
1/4 cup olive oil
1 medium yellow onion, finely chopped
1 (28 ounce) can whole tomatoes, with their juice, crushed (or same size can of crushed tomatoes)
1 (6 ounce) can tomato paste
12 ounces fresh mushrooms, sliced
3 tablespoons dry red wine
1 1/2 teaspoons dried oregano (or marjoram)
3 tablespoons minced fresh flat-leaf parsley
salt
pepper

Preparation

Preheat oven to 400\u00b0.
Place eggplant and garlic cloves on an oiled baking sheet.
Brush with olive oil and bake about 20 minutes or until tender.
Let cool; then remove the skin from the eggplant and coarsely chop the pulp; smash teh garlic to squeeze teh cloves out of their skins.
Heat the oil in a skillet over medium heat; stir/saute the onion for about 5 minutes or until softened.
Transfer onion mixture, roasted eggplant, and smashed garlic to the slow cooker.
Add in the tomatoes, tomato paste, mushrooms, wine, and oregano; stir to combine.
Cover and cook on LOW for 7-8 hours.
Add in parsley and season to taste with salt and pepper during the last hour.
The sauce will hold on LOW for a few hours.
It will keep, refrigerated, for 3-5 days.
Serve over hot cooked ziti.