First the onions and the mushrooms were cooked down until softened and tender. Then the garlic was added to the pan.
The ragu was covered and cooked down until the eggplant dissolved and the sauce was rich and delicious. A little water was added during the cooking to keep the sauce from getting to dry.
Meanwhile, a pasta dough made from all purpose flour, semolina flour and eggs was prepared and rolled out into sheets using my pasta roller.
The noodles were boiled until al dente and tossed with the ragu. Finally I topped it off with some parmigiano reggiano.