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1.
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In a wide-bottomed pan or possibly skillet with high sides over medium-high heat, heat oil.
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Add in onion and garlic; saute/fry about 2 min.
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2.
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Break tomatoes into bits.
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Add in to pan with their juice, wine, aubergine, mushrooms, herbs, and sugar.
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3.
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Cover pan and simmer 5 min.
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Remove cover and cook over medium heat till sauce reduces and thickens, 10 to 15 min.
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4.
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Season to taste with salt and pepper.
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Cold to room temperature and chill or possibly freeze (see Timesaver Tip).
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5.
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To serve: Cook 12 ounces dry spaghetti, following package directions.
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Drain.
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Serve sauce over pasta.
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Serve with a generous amount of freshly grated Parmesan cheese.
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Make 5 to 6 c. (5 to 6 servings).
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* Timesaver Tip: Sauce can be made up to 2 days ahead, covered, and refrigerated, or possibly it can be frzn.
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To freeze, spoon into freezer container, cover, label, and freeze at 0 degrees F up to 4 months.
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To serve, defrost sauce 20 to 30 min in microwave oven on Defrost setting, stirring several times, or possibly thaw in refrigerator 8 to 24 hrs.
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Gently hot sauce in saucepan or possibly in microwave oven on 50% power, 3 to 5 min, stirring several times.
