1 eggplant

some olive oil

some pasta

1 red onion

some celery salt

3 cloves minced garlic

1 tsp dried oregano

80g parmesan cheese

2 x 400g diced tomatoes

1/2 cup sultanas

1/2 cup water

1 tbs red wine vinegar

Preheat oven to 200 degrees

Cut eggplant into 2cm pieces, and bake for 20 mins with olive oil

Cook pasta

Cook red onion and celery salt for 10 mins

Add minced garlic, dried oregano and parmesan cheese , diced tomatoes, sultanas and water

Bring to the boil and then simmer uncovered for 8 mins

Stir in eggplant and red wine vinegar

Serve with fresh spinach and rocket and parmesan cheese