Spaghetti with Summer Caponatina

Method

1. Sauté the diced onion in a drizzle of olive oil until translucent.
2. Meanwhile, dice the eggplants, zucchini, and bell peppers.
3. Cut the cherry tomatoes in half.
4. Add the diced eggplants, zucchini, and bell peppers to the pan and cook over medium-high heat for a few minutes.
5. Add the cherry tomatoes, taggiasche olives, capers, and a pinch of salt. Cook for another 10 minutes.
6. Blend a portion of the cooked vegetables (caponatina) and return it to the pan to thicken the sauce.
7. Prepare the basil sauce by blending fresh basil, olive oil, and a splash of cold water until smooth.
8. Cook the spaghetti in salted boiling water until al dente. Reserve some pasta water, then drain the pasta directly into the pan with the caponatina, adding a splash of pasta water.
9. Finish cooking the pasta in the pan, drizzling with a little olive oil and tossing until well coated.
10. Plate: spread the basil sauce on the bottom of a dish, top with the spaghetti, add more whole caponatina vegetables, and sprinkle with pine nuts.