Spaghetti Caponata

Method

1. Preheat oven to 200ºC. Line an oven tray with baking paper. Toss eggplant in 2 tbsp olive oil and season with salt and pepper. Place eggplant in a single layer on the tray and roast until golden and cooked through, about 15 minutes. Set aside.
2. Line a second oven tray with baking paper. Toss cherry tomatoes in 2 tbsp olive oil and season with salt & pepper. Place in a single layer on the tray and roast until just beginning to collapse. Set aside.
3. Heat a large frypan over med to high heat. Add 2 tbsp olive oil, onion, celery and capsicum and sauté until tender.
4. Add garlic, capers and raisins and sauté for 2 minutes.
5. Add white wine and reduce by half.
6. Add cooked eggplant and tomatoes and toss well to combine.
7. Meanwhile, in a pot of boiling salted water, add pasta and cook as per packet instructions, retaining ⅓ cup of the pasta cooking water.
8. Add cooked pasta to the frypan and gently toss to combine. Season to taste, adding a little pasta water to loosen the sauce if required.
9. To finish garnish with celery leaves, parsley and crushed pinenuts.
10. Serve and enjoy with family and friends!