1 lg. eggplant, diced with skin on
2 med. onions, chopped coarsely
3 cloves garlic, chopped
4 c. fresh chopped tomatoes
2 tbsp. rosemary
2 stalks celery, chopped
1 tsp. cayenne pepper, or to taste
1/2 c. fresh chopped parsley
2 to 3 tbsp. olive oil
1 c. stock (vegetable)

Chop onions, garlic and celery. Heat oil in a large pot and saute vegetables for 5 minutes until golden. Sprinkle with rosemary.

Dice eggplant and add to pot. Stir briefly, then add tomatoes with their juices (make sure they are not the pink plastic winter variety - they do not have enough flavor or juice). Allow the sauce to come to a boil, then add stock. Bring to the boil again and reduce to a simmer, uncovered.

Put on water for pasta. Add cayenne pepper and half the parsley and continue to simmer sauce uncovered.

When the water has boiled, add pasta, stirring until the strands have separated and the water is boiling madly. If the pasta is fresh, boil only two to three minutes, until al dente, still slightly firm, but not soft; if dried, it may need to boil up to seven minutes. Test it occasionally. Drain and transfer pasta to a warm bowl, pour the eggplant sauce on top and toss. Serve immediately garnished with parsley and cayenne pepper.