Linguine With Mom's Eggplant-And-Mushroom Sauce

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3 tablespoons olive oil

1 onion, chopped

1/2 pound mushrooms, coarsely chopped

1 eggplant, peeled and cut into 1/2-inch cubes

1 1/4 teaspoons salt

1/8 teaspoon cayenne

3/4 teaspoon dried thyme

1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)

1/2 cup canned low-sodium chicken broth or homemade stock

3/4 pound linguine

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