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Eggplant Spaghetti Sauce

1 pound eggplant -- peeled, 1 inch cubes
1 medium onion -- chopped
2 garlic cloves -- minced
1 teaspoon dried parsley
14 1/2 ounces Del Monte stewed tomatoes -- Italian style
6 ounces tomato paste
4 ounces mushroom pieces -- undrained
1 teaspoon dried oregano
1 1/2 teaspoons Salt
1 teaspoon sugar
1 teaspoon Italian seasoning -- or to taste


Combine all ingredients in a slow cooker. Stir well. Cover & cook on High 2 - 4 hours (Low for 10 -12 hours).

Makes about 6 cups. Serve over your choice of pasta.

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