Heat olive oil in medium saucepan. Add onions, eggplant, and portabella mushrooms to the pan. place cover on pan and cook over medium heat until vegetables are tender, stirring occasionally.

Once vegetables are tender add minced garlic and cook for another 3 minutes.

Add the can of puree and all spices. season with salt and pepper. Continue cooking over medium heat stirring occasionally.

When finished, mix with whole grain pasta, or with a cup of white beans and serve.