Pasta with Eggplant Sauce

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1/2 cup finely chopped onion
• 2 tablespoons minced fresh parsley
• 1 garlic clove, chopped
• 1/4 cup olive oil
• 1 can (14-1/2 ounces) Italian stewed tomatoes, cut up
• 1/2 cup dry red wine or chicken broth
• 1 can (6 ounces) Italian tomato paste
• 1 can (4-1/2 ounces) sliced mushrooms, drained
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 3/4 pound thin spaghetti
• Grated Parmesan cheese