Spaghetti with Fresh Tomato, Eggplant, and Mozzarella

This is a classic Sicilian pasta dish. Almost every restaurant on the island has it on the menu, each with subtle differences. Basically, it is a quintessentialy Italian combination of eggplant and tomato. Often the eggplant is fried before it is added to the sauce, but I prefer adding it raw and cooking it gently, covered, until tender. It has a sweeter flavor and absorbs less oil.