| 1 | In a wide-bottomed pan or skillet with high sides over medium-high heat, heat oil. |
| 2 | Add onion and garlic; saute about 2 minutes. |
| 3 | Break tomatoes into bits. |
| 4 | Add to pan with their juice, wine, eggplant, mushrooms, herbs, and sugar. |
| 5 | Cover pan and simmer 5 minutes. |
| 6 | Remove cover and cook over medium heat until sauce reduces and thickens, 10 to 15 minutes. |
| 7 | Season to taste with salt and pepper. |
| 8 | Cool to room temperature and refrigerate or freeze (see timesaver tip). |
| 9 | To serve: cook 12 ounces dried spaghetti, following package directions. |
| 10 | Drain. |
| 11 | Serve sauce over pasta. |
| 12 | Serve with a generous amount of freshly grated parmesan cheese. |
| 13 | Make 5 to 6 cups (5 to 6 servings). |
| 14 | * timesaver tip: sauce can be made up to 2 days ahead, covered, and refrigerated, or it can be frozen. |
| 15 | To freeze, spoon into freezer container, cover, label, and freeze at 0 °F up to 4 months. |
| 16 | To serve, defrost sauce 20 to 30 minutes in microwave oven on defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. |
| 17 | Gently warm sauce in saucepan or in microwave oven on 50% power, 3 to 5 minutes, stirring several times |
