1 lg Eggplant, diced
Salt
Olive oil, for frying
1 md Onion, diced
1 tb Olive oil
3    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.