Black Bean Pasta with Eggplant and Mushroom Sauté
1 medium eggplant, cut into cubes
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.