Penne With Eggplant

Ingredients

some pepper to
12 penne
1 eggplant
45 ml olive oil
1 onion
45 gr mushrooms
350 ml tomato sauce
1 gr basil
1 bay leaf
2 gr oregano
60 ml dry wine
120 ml cooking water
30 ml olive oil

Instructions

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.