In a heavy based pan, heat ½ tbsp of
oil and gently cook the onion, garlic and
chilli until soft with half the oregano.
Meanwhile, heat 3-4 tbsp of oil in
another frying pan and start browning
the aubergines. Once cooked, add to the
onion mixture. Fry the raisins in another
½ tbsp oil and, when they have puffed
up, add to the aubergine mix. Add the
tomatoes, purée and rest of the oregano.
Cook on a medium heat for 15-20 mins
so all the flavours come together.
Finally add the capers and the vinegar
and leave on a low heat while you cook
the pasta in plenty of boiling, salted
water. If the mixture becomes very thick
add 100ml of water. Toss the pasta
through the aubergine sauce and sprinkle
with fresh mint and the pine nuts. Let
everyone grate over their own cheese.