Sprinkle eggplant with salt and place in a colander
Cover with a plate and place a weight, such as a 1-pound can of tomatoes on top
After 30 minutes, remove the eggplant, rinse and pat dry with a paper towel
Spray non-stick saute pan with cooking spray, heat oil and saute onion and garlic 1 minute
Add eggplant cubes and cook 5 minutes
Add tomatoes, red wine, oregano parsley and salt and pepper to taste
Cook 10 minutes on medium heat
Stir in capers and olives
Cook pasta until almost al dente
Drain and return to pot; stir in sauce
Spoon into warm dishes and top with cheese