3 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 (16 ounce) can sliced carrot
1 (2 ounce) package dry white wine mix
1/2 teaspoon salt
2/3 cup chopped fresh parsley
1/2 cup chopped fresh basil
1 teaspoon dried oregano
1/8 teaspoon dried basil
1 teaspoons dried red pepper flakes
1 1/2 teaspoons dried rosemary
1 (3 ounce) can tomato paste
1 (6 ounce) can tomato juice
1 tablespoon vegetable oil
1 eggplant, diced
Heat olive oil in a large saucepan over medium heat. Stir in onion and garlic until tender-stems turn.
Combine the black pepper, salt, parsley, basil, oregano, basil, rosemary, tomato paste, tomato juice, oil, eggplant, carrot and wine mix into the pan. Bring to a boil, stirring occasionally.
Simmer pasta, stirring occasionally, until thickened, about 1 hour. Drain excess fat.
Unwrap and slice eggplant into 1 inch pieces. Mash eggplant and juice together in 1/2 cup of water to make a paste.
Bring a large pot of lightly salted water to a boil. Stir noodles into saucepan and cook over medium heat for 5 to 6 minutes until noodles are tender. Drain and stir in eggplant.
Stir tomato paste, tomato juice, oil and eggplant into saucepan. Stir together and cook over high heat for 3 minutes.
Place pepperjack cheese, creamed corn, eggplant mixture and tomato paste in skillet. Cook over medium heat for 5 to 6 minutes or until eggplant shoots out of the pan. Remove skillet and add eggplant soup mix, tomato juice mixture and tomato paste mixture.
Reduce heat to low and stir sauce in until coated.
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