ingredients

• 8  ounces  bulk hot Italian sausage
• 1  medium  eggplant
• 1  28-ounce can  Italian-style whole peeled tomatoes in puree, cut up
• 8  ounces  fresh cremini and/or button mushrooms, sliced
• 1  6-ounce can  Italian-style tomato paste
• 1/2  cup  chopped onion (1 medium)
• 1/2  cup  dry red wine
• 6  cloves  garlic, minced
• 1/2  cup  assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley)
• 1/3  cup  pitted Kalamata or other Italian olives, sliced
•     Salt and ground black pepper (optional)
• 6  cups  hot cooked penne pasta
• 1/4  cup  grated or shredded Parmesan cheese
• 2  tablespoons  toasted pine nuts (optional)

directions

1. In a large skillet, cook sausage over medium-high heat until brown. Drain off fat. If desired, peel eggplant. Cut eggplant into 1-inch pieces.

2. In a 4- to 5 1/2-quart slow cooker, combine sausage, eggplant, tomatoes in puree, mushrooms, tomato paste, onion, wine, and garlic.

3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in herbs and olives. If desired, season to taste with salt and/or pepper.

4. Serve eggplant mixture over hot cooked pasta. Sprinkle with cheese and, if desired, pine nuts.