Eggplant Spaghetti

Ingredients

• 2 tablespoons olive oil, divided
• 3 cups (1-inch) cubed peeled eggplant
• 1/2 cup chopped onion
• 1/4 teaspoon salt
• 1 (8-ounce) package presliced mushrooms
• 4 garlic cloves, minced
• 2 (14.5-ounce) cans diced tomatoes with garlic and onion, undrained
• 1/4 cup chopped fresh parsley, divided
• 1/4 cup sliced green olives
• 2 tablespoons chopped fresh basil
• 1 tablespoon sugar
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 4 cups hot cooked pasta

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