Pasta with Eggplant Sauce

Here it is Meatless Monday again, and when we talked about that last week, I promised I would be serving Pasta with Eggplant Sauce:

• 1 28 oz can crushed or stewed tomatoes – I used Muir Glen Organic Fire Roasted tomatoes.
• 3 – 4 T olive oil
• 1 large eggplant, cut into 1/2″ cubes – I used a Sicilian eggplant
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 sweet red pepper, chopped
• 2 portabella mushrooms, sliced
• 2 T oregano
• 2 T basil
• 3 T parsley
• 1 1/2 T sea salt
• dash of red pepper flakes
• 1/2 c black olives

Saute the eggplant, onion, garlic, red pepper and mushrooms in olive oil. Add the tomatoes and spices and simmer on low for several hours. (When I can tomatoes this summer, I definitely have to learn how to fire roast because these are some of the finest canned tomatoes I have ever tasted). Stir in olives. Serve over pasta with a salad and crusty bread.  Special enough for Valentine’s Day!

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