Combine tomatoes, tomato paste, wine or water, eggplant, onion, garlic, oregano and 1/2 tsp. salt in slow cooker and cook on low until eggplant is soft and sauce is thick, 5 to 7 hours.
Just before sauce is done, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente, about 10 minutes. Drain pasta, toss with sauce and serve.
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