Rigatoni with Italian Eggplant

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 3 cloves garlic, minced
• 4 cups Italian eggplant, diced to 1/2-inch pieces
• 1 (14 1/2-ounce) can whole peeled tomatoes, undrained
• 2/3 cup red wine
• 2 tablespoons tomato paste
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crumbled
• Salt and freshly ground pepper, to taste
• 1 pound dry rigatoni
• Grated Romano cheese, to finish

1. Heat olive oil in a 3 quart saucepan over medium-high heat.
2. Add onions and garlic.
3. Cook, stirring until softened, about 2 minutes.
4. Add the eggplant and cook.
5. Continue stirring until softened, about 3 more minutes.
6. Add tomatoes, with liquid, breaking them up with the back of spoon.
7. Stir in wine, tomato paste, sugar, oregano, thyme, rosemary, salt and pepper.
8. Bring to a boil.
9. Reduce heat and simmer, uncovered, for 30 minutes or until thickened, stirring occasionally.
10. Bring large pot of salted water to a rolling boil.
11. Cook pasta until al dente; drain.
12. Toss pasta with sauce in pan over medium heat for about 2 minutes.
13. Serve on a large platter and top with grated Romano cheese.

olive oil, onions, garlic, italian eggplant, tomatoes, red wine, tomato paste, sugar, oregano, thyme, rosemary, salt, rigatoni, romano cheese

Taken from www.foodnetwork.com/recipes/rigatoni-with-italian-eggplant-recipe.html (may not work)