Instructions: If desired, peel eggplant. Cut eggplant into 1-inch cubes. In 3 1/2- to-5 1/2-quart crockery cooker, combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water and oregano. Cover. Cook on low heat setting for 7 to 8 hours or on high heat setting 3 1/2 to 4 hours.

Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta. Sprinkle with parmesan cheese and toasted pine nuts.

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