Heat a generous drizzle of oil in a pan and cook the onion over medium heat until all of its moisture has evaporated and it begins to caramelize. Add a stalk of dill, then add the ground pork. Cook until the pork releases all of its moisture, then continue cooking until it develops a deep golden-brown crust.
Meanwhile, blanch the tomatoes, peel them, and finely dice them. Add the tomatoes to the pan along with the tomato paste and white wine. Cook until the wine has completely reduced.
Pour in the water and simmer until it has reduced by about half. Stir in the oyster sauce and add the diced Chinese eggplant. Cook until the eggplant is tender.
Finish the sauce with soy sauce and brown sugar, then cook for another 2–3 minutes. Toss with cooked rigatoni and serve immediately.
by Fresh-Dark6759