Pasta with eggplant sauce

Pasta and macaroni Italian cuisine

8 oz bulk hot Italian sausage 1 medium eggplant 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up 8 ounces fresh cremini and/or button mushrooms, sliced 1 6 ounce can Italian-style tomato paste ½ cup chopped onion (1 medium) ½ cup dry red wine 6 cloves garlic, minced ½ cup assorted snipped fresh herbs (such as basil, oregano, thyme, and/or Italian [flat-leaf] parsley) ⅓ cup pitted Kalamata or other Italian olives, sliced Salt and ground black pepper (optional) 6 cups hot cooked penne pasta ¼ cup grated or shredded Parmesan cheese (1 ounce) 2 tablespoons toasted pine nuts (optional)