Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         eggplant -- peeled, 1 inch
                        -- cubes
   1      medium        onion -- chopped
   3                    garlic cloves -- minced
   1      teaspoon      dried parsley
  14 1/2  ounces        stewed tomatoes -- Italian style
   6      ounces        tomato paste
   4      ounces        mushroom pieces -- undrained
   1      teaspoon      dried oregano
   1 1/2  teaspoons     salt
   1      teaspoon      sugar
   1      teaspoon      Italian seasoning -- or to taste

Preparation:

Combine stewed tomatoes and eggplant in a crockpot. Cook until eggplant is soft. Pass the mixture through a food mill and return to the crockpot. Add all remaining ingredients. Stir well. Cover and cook on High another hour or on low overnight. Makes about 6 cups. Serve over your choice of pasta.