Large Pasta Hats with Sicilian Vegetable Stew - Antonio Carluccio Foundation

Ingredients

• 350g dried cappelli pasta
• Salt and pepper, to taste
• 2 large aubergines, cut into slices first and then cubes
• 100ml olive oil
• 2 onions, peeled and finely sliced
• The heart of 1 head celery, plus the leaves, finely chopped
• 150g pitted green olives, sliced
• 200g tomatoes, ripe from the plant, crushed
• 50g salted capers, rinsed
• 2 tbsp caster sugar
• 2 tbsp strong red wine vinegar
• 10 fresh basil leaves, plus extra to garnish