1. In a shallow fry pan, add oil and allow to heat up.
  2. Add the capsicum and the eggplant and allow to brown and soften. Gently toss through to allow the eggplant and capsicum to soften and become golden.
  3. Add the onions, garlic, chilli and basil and season with salt and pepper, toss and allow these in-gredients to soften.
  4. Add the chopped tomatoes and season again with salt and pepper and cook on a medium heat for 15-20 minutes until the tomatoes have thickened and the caponata is dark in colour.
  5. Once the sauce is about halfway through its cooking time, into a large pot of boiling salted water, add the pasta and cook as per packets directions.
  6. Once the pasta is cooked, add it to the sauce with a splash of pasta cooking water and toss to combine.
  7. Serve with extra chilli oil.