Sweet and Sour Eggplant Pasta

Sweet and Sour Eggplant Pasta

This is one of my favorite pasta recipes, adapted from an old Williams-Sonoma cookbook.

1 lb linguine (or your favorite pasta)
1/4 cup raisins
1 stalk of celery, chopped
1 small onion, chopped
1 medium eggplant, peeled and cubed
2 cups chopped tomatoes (can substitute canned tomatoes)
1/2 cup black olives, coarsely chopped
1/4 cup pine nuts (optional)
2 TBS sugar
2 TBS while or cider vinegar
salt and pepper to taste

Prepare the pasta according to package directions. While it is cooking, saute the onion, celery, and eggplant in a small amount of olive oil or water in a large pan. When the vegetables have softened and browned a bit, Add the tomatoes, raisins, olives and pine nuts (if using) and cook about 5-7 more minutes. Add the sugar and vinegar; heat gently and stir until the sugar dissolves. Drain pasta and add to the saute pan.