1 medium eggplant, peeled and chopped into 1-2 inch dice
Put everything except the parsley, olives, and cheese in the slow cooker and stir. Cook on low for 7-8 hours or high for about 4 hours. Blend to desired consistency with immersion blender (or remove to a blender, but let it cool a bit first), or leave chunky if you like your sauce that way. I blended to avoid questions about what was in it! Add parsley and taste to correct seasonings. Serve over pasta with black olives and cheese on top.