Spaghetti With Eggplant Caponata

Think of caponata as the Sicilian version of ratatouille. With a tumble of eggplants, tomatoes, peppers, and onions, caponata is a celebration of late-summer produce, brought to life with an invigorating agrodolce—a sweet-sour condiment of vinegar, sugar, and sometimes fruit. Here, the oven provides a hands-off route to the same destination, with tender, concentrated vegetables in a puddle of butter and olive oil. A judicious use of pasta water and energetic stirring is essential for the harmonious wedding of vegetables, honey-drunken raisins, and spaghetti. Make a double batch of the caponata and the raisin agrodolce, and save half to serve alongside grilled crusty bread, roasted fish or lamb, or tucked into a grilled cheese sandwich.