Linguine with Eggplant

Ingredients:
1lb linguine / spaghetti
2/3 cups olive oil / vegetable oil
4-5 eggplants cut into 1/2 inch chunks
3/4 tspn garlic powder / fresh garlic chopped finely
1/2 tspn dried oregano
3/4 tspn salt (or to taste)
1/2 tspn pepper (or to taste)
4 plum tomatoes / 1-2 big tomatoes
2 tbspns chopped parsley / cilantro / coriander leaves
1 tspn sugar
2-3 tbspns Soya sauce
Chillie pieces (according to individual taste)
1/2 cup Milk (or to taste)

Method:
Cook linguine as directed, drain and toss with 2 tbspns olive oil and set aside. (I didn't do this because I didn't want too much oil in the dish). Heat remaining oil. Saute eggplant for abt 10-12 minutes or until lightly browned. Add chillie, garlic powder, oregano, salt and pepper and saute. After about 2 minutes, add soya sauce, sugar and milk and cook for abt 2-3 minutes. Add the tomatoes, parsley and linguine and toss gently until mixed well and heated through. Serves 5-6.

Special preparations:
The eggplant needs to be cut and then marinated in salt and set aside for atleast 15 minutes. It is better to keep it for atleast 30 minutes to make sure that all the bitterness has been sucked out by the salt. Then wash and use for cooking. You will notice that the eggplant feels softer and more meatier than before.

Milk - About 1/2 cup or according to taste.
Special Note:
You can even add sausages or ham or anything meaty that you feel would go nicely in this dish.