Eggplant and Mushroom Pasta

2 Tablespoons Olive Oil1 Yellow Onion, diced3 Garlic Cloves, minced1 10 ounce package White Button or Crimini Mushrooms, finely diced1 Large Eggplant, diced small (Peeled or Unpeeled)1 1/2 Tsp Sea Salt1/2 Tsp Black Pepper2 Tablespoons Tomato Paste1 Tsp Oregano1/2 Tsp Red Pepper Flakes1/2 Cup Red Wine1/4 Cup Balsamic Vinegar1 28 ounce Can San Marzano Tomatoes, including their juices (we used First Fields Crushed Tomatoes)1 12 once package Whole Wheat Cavatappi, Semolina Zucca or any style Rigatoni1/2 Cup Pasta Cooking LiquidFresh Parsley INSTRUCTIONSIn a large deep sauté pan, heat the olive oil over medium high heat. Add the onion and garlic and cook until softened, about 5 minutes.Add eggplant and mushrooms. Cook for 10-14 minutes, occasionally stirring.Season with salt and pepper.Add the tomato pasta and stir. Cook for one minute.Add the oregano and red pepper flakes. Stir and cook for 30 seconds.Deglaze the pan with the red wine; cook until most of the wine has been absorbed.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.While the sauce is cooking, make the pasta. Bring a large pot of water to a boil. Salt the water.Cook the pasta according to package direction.Before draining the pasta, reserve 1/2 cup of the cooking liquid. Set aside.Drain the pasta and add it to the tomato sauce. Pour in the reserved cooking liquid. Gently toss to combine.Taste and add more salt or pepper if needed.Serve with fresh herbs.