Pasta with Eggplant Sauce

1 medium eggplant
½ cup chopped onion
(2) 14.5 ounce cans diced tomatoes
6 ounce can Italian-style tomato paste
4 ounce can sliced mushrooms, drain
¼ cup dry red wine
¼ cup water
2 garlic cloves, chopped
½ tsp dried oregano
1/3 cup pitted kalamata olives, sliced
2 TBSP chopped fresh parsley
Black pepper
Cooked penne pasta
Shredded Parmesan cheese

Directions
1. Peel eggplant; cut into 1-inch cubes.
2. In a 3-1/2- to 5-quart slow cooker, combine eggplant cubes, chopped onion, canned tomatoes with their juices, tomato paste, sliced mushrooms, red wine, water, chopped garlic and oregano.
3. Cover; cook on low-heat setting 7 to 8 hours or on high-heat setting 3 1/2 to 4 hours.
4. Stir in kalamata olives and parsley. Season to taste with pepper. Pour sauce over pasta; sprinkle with Parmesan cheese and serve