Ingredients:

• 1 medium globe eggplant (1 to 1 1/2 pounds), skin on, chopped into 1-inch cubes
• 1 medium red onion, diced
• 1 red bell pepper, cored and diced
• 1 pint cherry or grape tomatoes
• 1/2 cup plus 2 tablespoons olive oil, divided
• 1/4 cup plus 2 tablespoons white wine vinegar, divided
• 1 tablespoon honey or sugar
• 1/4 cup tomato paste
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red chili flakes
• 4 to 6 clove garlic cloves, thinly sliced
• 1/2 cup pitted green olives, chopped
• 1/4 cup capers, drained and rinsed
• 12 ounces dry pasta
• 1/2 cup reserved pasta water
• 1/4 cup fresh basil, chopped