Heat a large dutch oven or pot on the stove on medium heat for a few minutes. Add 1 tbsp avocado or olive oil and continue to heat for another 1 minute.
Add onion and garlic, sautéing for 1-2 minutes until aromatic and softened.
Add 2 tbsp of tomato paste, stirring to coat the onions and garlic.
Add the cubed eggplant, stirring frequently and cooking for 10 minutes, until eggplant is softened.
Pour in 1 28 oz. can of crushed, diced or plum tomatoes and refill the can halfway, swishing around to get the remaining tomato. Pour into the pot.
Add in the seasonings, stirring to combine. Bring to a low boil, and and simmer for 30 minutes with a lid on. Stir frequently, using the back of a spoon to break up the eggplant and tomato chunks to your desire.
Bring a large pot of water to a boil, cook pasta according to instructions.
After 30 minutes, stir in the capers and turn heat off. Either serve on top of pasta or add pasta to the sauce.