Sicilian aubergine, pine nut & raisin fusilli - Good Food Middle East

Ingredients

• 4-5 tbsp olive oil
• 1 medium red onion, finely sliced
• 2 garlic cloves, finely sliced
• 1 small dried red chilli, chopped
• handful oregano or marjoram, roughly chopped
• 2 medium aubergines, diced into 2½ cm/1in cubes
• 50g raisins
• 4 large tomatoes, chopped
• 2 tsp tomato purée
• 2 tbsp baby capers, rinsed, drained and roughly chopped
• 2-3 tbsp good quality red wine vinegar
• 400g fusilli
• small handful mint, roughly chopped
• 50g pine nuts, toasted
• aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve