Caponata ricotta pasta

Ingredients

• 1/4 cup olive oil
• 1 red onion, finely chopped
• 2 cloves garlic, crushed
• 1 eggplant, finely chopped
• 1 red capsicum, seeded, finely chopped
• 1 zucchini, finely chopped
• 1/2 cup pitted black olives
• 1 tablespoon baby capers, rinsed, chopped
• 375 grams large shell pasta
• 150 grams fresh ricotta
• 1/2 bunch bunch basil leaves, chopped
• 1 tablespoon toasted pine nuts