Step 1

In a large deep saute pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.

Step 2

Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.

Step 3

Season with salt and pepper.

Step 4

Add the tomato pasta and stir. Cook for one minute.

Step 5

Add the oregano and red pepper flakes. Stir and cook for 30 seconds.

Step 6

Deglaze the pan with the red wine; cook until most of the wine has been absorbed.

Step 7

Add the balsamic vinegar and tomatoes. Use the back of a spoon the break apart the tomatoes. Bring to a boil then reduce heat to low. Cover and cook for 20 minutes.

Step 8

While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.

Step 9

Cook the pasta according to package direction.

Step 10

Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.

Step 11

Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.

Step 12

Taste and add more salt or pepper if needed.

Step 13

Serve with fresh herbs.