Pasta with Eggplant & Tomato Sauce

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.