Rigatoni with Caponata | RICARDO

Ingredients

• medium eggplant, cut into large dice
• 1/4 cup (60 ml) olive oil
• 2 celery stalks, cut into large dice
• 1 red onion, cut into large dice
• 4 garlic cloves, chopped
• 2 tbsp (30 ml) tomato paste
• 1/4 tsp red pepper flakes
• 5 plum tomatoes, seeded and cut into large dice
• 1/4 cup (45 g) pitted kalamata olives, halved
• 2 tbsp raisins
• 2 tbsp capers
• 3/4 lb (340 g) rigatoni
• 3 tbsp (45 ml) red wine vinegar
• Basil leaves, torn, for serving
• Fresh Parmesan cheese, finely grated, for serving