4 stalks celery
1 can tomato paste
Saute onions and celery in olive oil until nearly done.
Add eggplant and continue satueeing until tender.
Add tomato paste, sugar, salt, black pepper, balsamic vinegar and cayenne pepper to taste. Be careful with the salt, and also add a little bit of water to thin the paste, but not so much that it becomes soupy.
Allow to stew and reduce.
Meanwhile, sauté chopped garlic in olive oil, and begin cooking orzo
Serve stew over freshly cooked orzo that has been lightly coated with olive oil, garlic and parsley.