Black Bean Pasta with Eggplant and Mushroom Sauté

1 medium eggplant, cut into cubes
olive oil
1 medium onion, chopped
1 28 ounce jar diced tomatoes
2 tbsp. tomato paste (in glass)
1 cup sliced shiitake mushrooms
2 cloves garlic, minced
1/4 cup dry red wine
1/4 cup water
2 teaspoons dried oregano
1 pound black bean pasta
hemp seeds or imported Parmigiano cheese, for garnish
Celtic sea salt and freshly-ground pepper to taste

Heat 1 tbsp. oil in a large sauté pan and add onions and garlic.  Cook for about 10 minutes, until soft, and set aside.  In the same pan, heat 1 tbsp. oil and cook eggplant and mushrooms until soft.  

Place tomatoes, tomato paste, 1 tbsp. olive oil and oregano (use both hands to crush oregano to release flavor) in a large saucepot.  Add eggplant, onions, and mushrooms, and cook on medium-high heat until boiling.  Reduce heat and simmer for 30 minutes to 1 hour.  Season with Celtic salt and pepper to taste.

Bring a large pot of water to a boil and add a pinch of Celtic salt.  Add black bean pasta and cook for 6 minutes.  Drain and top with eggplant sauce.  Garnish with Parmigiano or hemp seeds.