1 eggplant (1 lb.), peeled and cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley
1 16 oz. can Italian-style tomatoes
1 6 oz. can tomato paste
1 4 oz. can mushrooms, undrained
1 tsp. dried oregano
1 1/2 tsp. salt
1 tsp. sugar (or other sweetener)

Combine all ingredients in crockpot and stir well. Cover and cook on low for 10 to 12 hours or on high 2 to 4 hours. Makes 6 cups.