|Eggplant||1 Medium, cut into 1 inch cubes|
|Onion||1 Medium, quartered and sliced|
|Olive oil||6 Tablespoon|
|Sliced mushrooms||3 Cup (48 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Crumbled dry oregano||1⁄2 Teaspoon|
|Crumbled dry basil||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), pressed|
|Marinara sauce||3 Cup (48 tbs)|
|Linguine||1 Pound, cooked, drained|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Sprinkle eggplant cubes generously with salt. Let stand 30 minutes. Rinse and drain.
In a heavy 6-quart pot, saute onion in 3 tablespoons of the olive oil until slightly golden. Add remaining 3 tablespoons of oil along with eggplant, mushrooms and carrots. Saute for 8 to 10 minutes. Add oregano, basil, salt, pepper and garlic, mixing well. Stir in marinara sauce.
Bring to a low boil. Reduce heat and simmer covered for 1 hour, stirring occasionally, until eggplant is very soft.
Arrange linguine on a platter or in a large bowl. Cover with sauce and sprinkle with Parmesan cheese.