Recipe - Pasta With Eggplant And Tomato Sauce

1 lg Eggplant, minced
Salt
Olive oil, for frying
1 md Onion, minced
1 tablespoon Olive oil
3 Garlic cloves, chopped
2 cup Tomato sauce
One fourth cup Dry red wine
1 pn Sugar
Salt & pepper
1 lg Pinch oregano
16 ounce Spaghetti, fusilli,
rigatoni or other hearty
pasta shape

Arrange minced 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.