Ingredients: – 2 acorn squash – 1 large onion (diced) – 4 cloves garlic (grated) – 2 tablespoons dried basil – 2 teaspoons dried thyme – 2 teaspoons dried rosemary – 16 ounces Italian sausage (sweet or hot) – ½ cup white wine (optional to deglaze) – 4 cups eggplant (diced) – 32 ounces diced tomatoe – salt and pepper to taste – ½ cup grated Parmigiano-Reggiano – 2 teaspoons extra virgin olive oil