Prep the Eggplant: Place the cubed eggplant in a colander, sprinkle with 2 tablespoons of salt, and let it sit for about 30 minutes to draw out the bitterness. Rinse the eggplant and pat dry with paper towels.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Make the Caponata Sauce: In the same skillet, add the remaining olive oil. Sauté the onion and garlic until translucent. Stir in the diced tomatoes, tomato paste, red wine vinegar, and sugar. Cook for about 10 minutes, until the sauce has thickened slightly.

Combine the Ingredients: Add the sautéed eggplant back to the skillet, along with the olives, capers, and raisins (if using). Cook for another 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

Finish the Dish: Toss the cooked pasta with the caponata sauce. Garnish with toasted pine nuts and fresh basil leaves before serving.