Penne With Eggplant

Ingredients

some pepper to
12 penne
1 eggplant
3 tb olive oil
1 onion
1/2 c mushrooms
1 1/2 c tomato sauce
1 t basil
1 bay leaf
1 t oregano
1/4 c dry wine
1/2 cup cooking water
2 tablespoons 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.