1. Heat oil in a pan, add onion and garlic and cook, stirring until soft.
  2. Add eggplant and mushrooms, cook until tender.
  3. Stir in undrained crushed tomatoes with oregano and pepper. Simmer uncovered for about 15 minutes or until sauce thickens.
  4. Meanwhile, cook pasta according to packet directions and drain.
  5. Stir in parsley to sauce and toss the hot sauce through the freshly cooked pasta and serve immediately topped shaved parmesan cheese.