Preparation:
Arrange diced eggplant on a cookie sheet and sprinkle with salt. Let drain for 30 minutes. Rinse well. Sauté‚drained eggplant in olive oil until lightly browned and set aside.
Lightly sauté‚the onion and garlic in about 1 tb olive oil until softened, then add the tomato sauce and wine. Bring to a boil, reduce heat and simmer for 15 to 20 minutes. Season with sugar, if needed, salt and pepper and add the oregano.
Return the eggplant to the pot and continue to simmer while the pasta cooks. Cook the pasta until *al dente* and drain. Toss the pasta with the sauce to mix well and serve immediately. |
