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How To make Pasta with Eggplant & Tomato Sauce

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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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