Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         eggplant -- diced
                        salt
                        olive oil -- for frying
   1      medium        onion -- diced
   1      tablespoon    olive oil
   3                    garlic cloves -- chopped
   2      cups          tomato sauce
     1/4  cup           dry red wine
   1      pinch         sugar
                        salt and pepper
   1      large         pinch oregano
  16      ounces        spaghetti -- fusilli, - rigatoni
                        -- or other
                        pasta shape

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.