Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Eggplant, diced
Salt
Olive oil, for frying
1 md Onion, diced
1 tb Olive oil
3 ea Garlic cloves, chopped
2 c Tomato sauce
1/4 c Dry red wine
1 pn Sugar
Salt pepper
1 lg Pinch oregano
16 oz Spaghetti, fusilli,
-- rigatoni or other hearty
-- pasta shape

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

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