Ingredients

• Pasta (spaghetti) - 500g
• eggplant (cut into strips) - 1 pc.
• olive oil - for frying
• onions (strips) - 1 pc.
• olive oil - 1 tbsp
• garlic (chopped) - 3 cloves
• Tomato sauce - 2 cups
• dry red wine - 1 / 4 cup
• Sugar - 1 tsp
• Salt, pepper, oregano


Put sliced strips of eggplant on a baking sheet, sprinkle with salt and leave for 30 minutes. Then rinse and cook in olive oil until light brown color and remove.
Lightly fry the onion and garlic in 1 tbsp. l. olive oil, then add tomato sauce and wine. Bring to a boil, reduce heat and simmer for 15 - 20 minutes. Season with sugar, if needed - salt and pepper and add oregano. Put the eggplant and continue to simmer.
At this time, boil the pasta, drain. Mix pasta with sauce and serve immediately