Crockpot Pasta With Eggplant Sauce

1 medium eggplant
1 medium onion - chopped
1 can Italian-style tomatoes - (28 ounce) cut up
1 can tomato paste - (6 ounce) Italian-style
4 oz mushrooms sliced and lightly sauté
2 cloves garlic - minced
1/4 cup dry red wine
1/4 cup water
5 1/2 tsp dried oregano - crushed
1/2 cup Kalamata olives - pitted & sliced (or pitted ripe olives)
2 TBS fresh parsley - snipped
4 cups cooked pasta - hot cooked penne pasta
1/3 cup Parmesan cheese - grated or shredded
2 TBS toasted pine nuts - optional

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 3 1/2 to 5 1/2 quart crockery cooker combine eggplant, onion, undrained tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours. Stir in olives and parsley. Season to taste with salt and pepper. Serve over pasta with Parmesan cheese.

Garnish with toasted pine nuts. Makes 6 servings.

Nutritional facts per serving: calories: 259, total fat: 6g, saturated fat: 1g, cholesterol: 4mg, sodium: 804mg, carbohydrate: 42g, fiber: 7g, protein: 10g

Weight Watcher Points per serving: 4 (add extra points for the toasted pine nuts)