Instructions: Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, 1/2 tsp. salt, and bay leaf and saute 5 minutes. Add aubergine and another 1/2 tsp. salt, stir, and cook, covered, 10 minutes, stirring occasionally. Add mushrooms, remaining salt, spices (not parsley), pepper, tomatoes and paste. Mix well and simmer, covered, 10 minutes. Add Marsala and parsley. Cover and simmer over low heat, about 15-20 minutes. Just before serving, mix in the parmesan cheese. Serve over pasta, and pass around some extra parmesan.

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