MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Penne With Eggplant
  Categories: Italian, Pasta
       Yield: 4 servings
      12 oz Penne
       1 md Eggplant
       3 tb Olive oil
       1 sm Onion, coarsely chopped
     1/2 c  Thin sliced white mushrooms
   1 1/2 c  Tomato sauce
       1 t  Dried basil
       1    Dried bay leaf
       1 t  Dried oregano
     1/4 c  Dry red wine
     1/2 c  Shredded part-skim
            -mozzarella cheese (2 oz)
            Salt to taste
            Pepper to taste
   1. Cook penne according to package directions until al dente. Drain,
   reserving half cup of the cooking water. Set both penne and water
   2. Peel eggplant and cut into 1/3 cubes. In a large, nonstick pan
   over medium heat, heat 2 tablespoons olive oil. Add eggplant and
   saute 5 minutes, or until browned and translucent. Transfer eggplant
   to a bowl. Set aside.
   3. In the same pan over medium heat, add remaining olive oil and saute
   onions and mushrooms for 3 minutes, or until onion is transparent and
   mushrooms are darkish-brown. Stir in cooked eggplant, tomato sauce,
   basil, bay leaf, oregano and wine.
   4. Cook 10 minutes longer, reducing heat if mixture begins to boil. If
   sauce is too thick, slowly pour in a little reserved water. Remove bay
   leaf and discard. Stir in penne and cheese. Cook, stirring, until
   cheese is melted. Season with salt and pepper. Serve hot.