Cut eggplant into ~ 1/2 inch cubes. Set in a colander, sprinkle with the rock salt, and let sit for 30 minutes to an hour. Pat dry with a towel after salting, and remove excess salt -- you'll want some in the sauce, but not too much.

Heat olive oil in a saucepan over medium heat and cook onions and garlic until soft, but not brown. Add eggplant and cook, covered, for a few minutes. Add the rest of the ingredients after the eggplant has softened, and cook for 20 to 30 minutes, or more, depending on how thick you like it. Just be sure to cook it long enough for the eggplant to soak in the tomato juices.

The eggplant gives the sauce lots of body without being too eggplant-y and starchy, which is why non-eggplant fans will like it.

If you are serving it with pasta, try a little feta cheese instead of parmesan on top (or hey! try both!).