Mushroom Eggplant Sauce for Pasta

Ingredients:

• 1 (16 ounce) package rigatoni pasta
  
• 3 tablespoons olive oil
  
• 1 or 2 large onion, chopped
  
• 5 cloves garlic, chopped
  
• 1 (8 ounce) package fresh mushrooms, chopped to varying degrees
  
• 1 eggplant, cut into cubes
  
• 1 (28 ounce) can crushed tomatoes in puree
  
• 1/2 cup chicken broth
  
• ¼ cup milk
  
• Splash red wine
  
• 1 teaspoons basil
  
• 1/4 teaspoon crushed red pepper
  

Directions:

Heat olive oil to a pan over medium low heat.

Sauté onions and garlic until translucent.

Increase heat to medium high and add mushrooms simmer for 5 minutes or until browned

Add Eggplant and also simmer for 5 minutes

Stir in tomatoes, basil and chicken broth

Bring to a boil

Remove from heat and add milk and wine

Serves 6