Pasta alla caponata

Trim the eggplant tops and peel off half the skin in strips.

Cut into half-inch slices with a serrated knife, then strips, then fairly uniform cubes so they cook at the same rate.

Toss the cubes with about a tablespoon of kosher salt in a large bowl and leave about 20 minutes, tossing now and then, to draw out moisture and bitterness.

Rinse the eggplant quickly in cold water in a strainer and let it drain.

Over medium heat, sizzle two crushed garlic cloves in a lot of olive oil for half a minute to 45 seconds to flavour the oil; remove and reserve the garlic.

Add the eggplant, turn the heat to high and cook 5 to 6 minutes, tossing and pressing it down, until it starts to caramelize and soften; transfer to the strainer over the bowl.

Return some of the drained garlic oil to the pan over medium-high; cook the onion, pepper and celery with a generous pinch of salt until the onions are translucent and the vegetables tender.

Add pine nuts, a pinch of chili flakes, capers and optionally the garlic; cook about a minute.

Add a spoon of sugar and a couple tablespoons of red wine vinegar; cook about a minute.

Return the eggplant and cook on medium-high until as tender as wanted.

Add two cups of tomato and a little water rinsed from the container; cook about 3 minutes until the vegetables are just tender.

Taste, turn off the heat and add another pinch of salt.

Transfer the cooked mezzi rigatoni into the sauce with a spider over low heat, adding a ladle or two of pasta water as needed.

Tear in six or seven basil leaves, turn off the heat and stir.

Plate in shallow bowls, grate over pecorino and finish with a sprig of basil.