1. Into a pot of boiling salted water, add the pasta and cook as per packet directions. Reserve one cup of the pasta water.
  2. 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.
  3. Increase the heat to medium and add the last tbsp of olive oil, along with the garlic and chilli.
  4. Add the oregano, diced tomatoes, tomato paste, sugar, balsamic vinegar and pasta water.
  5. Stir to combine and simmer for around 15 minutes until the sauce has reduced down and your desired thickness is reached.
  6. Add cooked pasta and olives and/or capers, if using.
  7. Turn off heat, add basil and season with salt and pepper.
  8. Serve pasta in bowls and top with Burrata and enjoy with family and friends!