Preheat the oven to 180c (fan)

Chop the aubergine and onion into strips and muddle in an oven dish with some oil, salt and vinegar

Cook in the oven for about 25 mins, chopping the tomatoes and garlic while you wait.

Take the oven dish out of the oven and add the tomatoes, garlic and red wine vinegar and give it a mix

Pop back in the oven for 10 mins and start cooking the pasta so they are ready around the same time

While you wait for the pasta and caponata to cook, chop the olives

About 2 mins before the pasta is finished, add the olives, capers and currants to the oven dish and mix

Serve on top of the pasta with a grind of pepper and a sprinkle of Parmesan. I think even some breadcrumbs would add a nice texture to it too.