Pre-heat the oven to 180C. Spread the aubergine chunks evenly across a baking tray and add the olive oil along with a good amount of seasoning and the chilli flakes. Once the oven is hot enough bake for 30 minutes. With 5 minutes remaining add the cherry tomatoes to the same tray.
Meanwhile heat a large casserole dish on a medium-high heat and add an additional tablespoon of olive oil then once hot enough, add the onions and celery and fry for 10 minutes then add the garlic for an additional 5 minutes.
Next add the tomato purée along with the chopped tomatoes, thyme, oregano, capers, olives and additional seasoning. Simmer for a further 5 minutes.
Remove the aubergine and cherry tomato tray from the oven and add the contents to the casserole dish. Place the lid on and simmer for 15 minutes. Meanwhile make the pasta in a separate saucepan.
With 5 minutes remaining add the parsley, balsamic vinegar and additional seasoning (if required) to the casserole dish, stir through and simmer for the final 5 minutes.
Drain the pasta and pour into the cooked sauce. Stir everything through and serve.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-pasta-caponata-9092/