Pasta Puttanesca with Eggplant

2 tbsp olive oil + 1/4 cup
2 eggplants, chopped into pieces
8 large mushrooms cleaned and sliced
1/2 cup vegetable stock
4-6 medium tomatoes, diced
1 14 ounce can tomato sauce
3 tbsp capers
1/2 cup olives, sliced
8 cloves garlic, minced
1 tbsp chopped fresh parsley
1/2 tsp red pepper flakes
salt and pepper to taste
pasta
PREPARATION:
Sautee the eggplant in the 2 tablespoons of oil in a large skillet until lightly fried. Add the water, reduce heat and cover. Allow to simmer for 8 to 10 minutes.
Add the tomatoes and tomato sauce and simmer, covered, for another 8 to 10 minutes.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 more minutes.
Serve over cooked pasta.