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Into a pot of boiling salted water, add the pasta and cook as per packet directions. Reserve one cup of the pasta water.
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Heat 3 tbsp of olive oil in a pot and sauté eggplant with a pinch of salt and pepper and cook for around 10-15 minutes on low heat, until the eggplant is slightly browned and soft.
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Increase the heat to medium and add the last tbsp of olive oil, along with the garlic and chilli.
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Add the oregano, diced tomatoes, tomato paste, sugar, balsamic vinegar and pasta water.
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Stir to combine and simmer for around 15 minutes until the sauce has reduced down and your desired thickness is reached.
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Add cooked pasta and olives and/or capers, if using.
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Turn off heat, add basil and season with salt and pepper.
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Serve pasta in bowls and top with Burrata and enjoy with family and friends!
