Directions

1. Heat 1 teaspoon Olive Oil in 12-inch nonstick skillet over medium-high heat and cook 1/2 of the pork, stirring occasionally, 4 minutes or until done. Remove pork and set aside. Repeat with additional 1 teaspoon Olive Oil and remaining pork.
2. Heat remaining 2 teaspoons Olive Oil in same skillet and cook eggplant, onion and celery, stirring occasionally, 15 minutes until browned and eggplant is very soft. Stir in raisins and vinegar and cook, stirring frequently, 2 minutes. Add Sauce and bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 3 minutes. Stir in pork and heat through. Serve over hot linguine.