Eggplant Ragu

3 Tbsp.+ Olive oil
1 large onion, diced
1 large eggplant, skinned and diced
4 cloves garlic, minced
1/2C. white wine
1 28oz. can San Marzano crushed tomatoes
2 Tbsp. chopped Italian flat leaf parsley
2 Tbsp. chopped fresh basil
2 tsp. sugar
salt and peppper, to taste

1/2 C. fresh grated Parmesan cheese
1# favorite type of pasta, cooked

Place a large heavy bottomed pot over med-high heat.  Add oil and heat until shimmering; add onions and cook until translucent.  Add eggplant and a little salt, you may need a little extra olive oil, reduce heat and cook until very well done, about 20-25 minutes.  Stir often.  Add garlic, cook for another 1-2 minutes.  Increase heat to high and add wine, reduce by half.  Reduce heat to medium and add tomatoes and sugar, cook covered for 3-4 hours, stirring often.  Add chopped herbs for the last 20 minutes and correct seasoning with salt and pepper.  Serve over pasta, sprinkle a good measure of grated cheese.  Couple with a good couple glasses of red wine and enjoy!