Brown the Italian sausage in a large Dutch oven over medium heat, stirring until it crumbles.

Drain the excess fat from the sausage.

Add the olive oil and chopped onion to the Dutch oven.

Cook over medium heat until the onion is tender.

Add the minced garlic and cook until tender.

Add the diced eggplant and cook, stirring constantly, for 3 minutes.

Add the quartered tomatoes, beef stock, salt, sugar, dried basil leaves, and dried oregano leaves to the pot.

Bring the mixture to a boil.

Reduce the heat and simmer uncovered for 2 hours, stirring occasionally.

Stir in the Burgundy wine, uncooked elbow macaroni, and freshly ground black pepper.

Cook for 15 to 20 minutes, or until the pasta is done.

Ladle the soup into individual soup bowls.

Top each serving with freshly grated Parmesan cheese.