Rigatoni with Italian Eggplant

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2 tablespoons olive oil

1 1/2 cups chopped onions

3 cloves garlic, minced

4 cups Italian eggplant, diced to 1/2-inch pieces

1 (14 1/2-ounce) can whole peeled tomatoes, undrained

2/3 cup red wine

2 tablespoons tomato paste

1 1/2 teaspoons sugar

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/4 teaspoon dried rosemary, crumbled

Salt and freshly ground pepper, to taste

1 pound dry rigatoni

Grated Romano cheese, to finish