Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt. We recommend 7 grams per litre of water.
PREP THE SAUCE
Stir fry the onions until translucent. Add the eggplant and cook with a pinch of salt. Add celery, capers, olives, vinegar, sugar and oregano. Next, add the tomatoes and bring sauce to the boil
COOK THE PASTA
Meanwhile drop the pasta in the boiling salted water and cook as per instructions on the box.
COMBINE AND SERVE
Once the pasta is cooked, drain and add to the vegetable sauce. Toss together to combine and then serve.
