2 16-ounce eggplants, cut crosswise into ½-inch thick slices
2 tablespoons olive oil
1 onion, diced
2 teaspoons minced garlic
¾ cup toasted pine nuts
¼ cup capers, drained
2 (14-1/2 ounce) cans diced tomatoes, not drained
Salt and pepper to taste
1 pound cavatappi pasta
Place eggplant slices in large colander and sprinkle with salt. Let stand 20 minutes. Drain and pat dry. Cut into small cubes.
Heat oil in a large frying pan over a medium-high heat. Add onion and sauté until golden. Add garlic. Add eggplant and continue sautéing for about 10 more minutes. Stir in pine nuts and capers. Add tomatoes and bring to a simmer. Season with salt and pepper.
In the meantime, cook pasta according to package directions. Immediately after draining toss with eggplant mixture until thoroughly combined. Refrigerate after cooling. Serve at room temperature.