Step 1

Heat oil in large skillet over medium-high heat. Add onion, eggplant and garlic. Sauté 5 minutes, stirring frequently, or until softened.

Step 2

Add tomatoes, rosemary, oregano, salt, pepper flakes and wine. Bring to a simmer; simmer, uncovered, 15 minutes, stirring occasionally.

Step 3

While sauce is simmering, cook pasta following package directions. Drain.

Step 4

Toss pasta with eggplant mixture. Top with smoked mozzarella and let melt slightly. Serve immediately. Makes 6 servings.