Instructions: In large pot of lightly salted boiling water, cook pasta until al dente. Drain.

While pasta is cooking, heat oil in large skillet over medium-high heat. Add onion and celery, and cook, stirring occasionally, until soft, 5 minutes. Add eggplant, and cook until soft, stirring to prevent sticking, 5 minutes. Add garlic, tomatoes, olives, capers oregano, balsamic vinegar and sugar. Reduce heat, and simmer sauce 5 to 10 minutes. Add salt and pepper to taste. Toss with pasta and serve.

This recipe yields 4 servings.

Comments: This pasta is nicely balanced with a salad of romaine lettuce, tossed with a Caesar-style dressing and some bread sticks on the side.

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