Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.