Place the cut eggplant, chopped garlic, sliced onion and halved tomatoes in a bowl.

Add 2 tablespoons of olive oil, lemon juice, 1 tsp. of salt and tsp. of ground black pepper and toss.

Heat a large frying pan with 2 tablespoons of olive oil add the eggplant mix to the frying pan. Saut until the eggplant is softened.

Add the crushed tomatoes, red pepper flakes, dried oregano, tsp. ground black pepper and 1 tsp. salt and continue to simmer on low.

Add the wine and simmer on low for about 30-35 minutes. The longer it cooks the better.

Prepare the macaroni as directed.

Drizzle a little olive oil at the bottom of a large bowl.

Add a few dashes of red pepper flakes, dashes of dried oregano, grated Romano cheese and some fresh basil.

Add the cooked macaroni and toss.

Add the eggplant sauce and toss again; finish with more grated cheese.