Saute onion and garlic in oil.
Add eggplant; brown lightly.
Add tomato sauce, herbs, pepper, and wine; simmer 20 minutes or until tender.
Cook spaghetti in kettle of boiling salted water 7 to 9 minutes, just until tender; drain.
Toss with butter.
Place in heated serving dish.
Pour sauce over; sprinkle with Parmesan.