Stewed Eggplant Tomato Sauce


2 cups diced eggplant
1 jar of your favorite vodka sauce
1/4 teaspoon crushed red pepper
1 teaspoon Italian seasoning
1/8 teaspoon ground black pepper
1 teaspoon dried rosemary leaves
1/2 cup canned diced tomatoes (no salt added)
1 teaspoon balsamic vinegar
1 tablespoon grated Parmesan cheese
1/3 cup fresh chopped parsley


Add all ingredients except parsley to sauce pan. Bring to boil, stirring frequently to prevent sticking. Reduce heat to low and simmer covered for 35 to 45 minutes or until eggplant is very tender. Remove from heat and stir in parsley. Serve over whole-grain pasta with mixed vegetables.