One of my favorite ways to use late summer eggplants is in caponata, the classic sweet-and-sour Sicilian dish that's the perfect part-salad-part-relish for all your bread and cracker needs. But what if you took all of those robust flavors and packed them into pasta?! These caponata-inspired scarpinocc are topped with a crispy, crunchy topping of fried capers, garlic, and toasted pine nuts, with a hit of vibrant balsamic vinegar to finish.For the filling... 1 large or 2 small/medium...