Fill a pan with water and sprinkle in a good pinch of salt. Pop on the hop and bring to the boil.
Put a dry frying pan on a low heat and add the pine nuts. Toast for 2-3 mins, shaking the pan often, till the pine nuts are toasted. Tip into a bowl and set aside.
Trim the tops off the aubergines and slice them into small chunks. Pour 2 tsp oil into a large frying pan and bring to a medium-high heat. Slide the aubergines into the pan. Sprinkle with salt and pepper. Fry for 10 mins, stirring occasioanlly, till the aubergine is softened and golden. If the aubergine starts sticking to the pan, add 1-2 tbsp water.
Meanwhile, peel the red onions and finely slice them. Peel the garlic clove and finely chop. Slice the chilli in half, scraping out the seeds and membrane for less heat, and finely chop.
Tip the gnochetti into the boiling water and simmer for 8-9 mins, till the pasta is cooked but still retains a slight bite.
Reduce the heat of the frying pan with the aubergines to medium. Stir in the chopped onions, garlic and chilli. Sprinkle in the fennel seeds. Continue to cook for 5-6 mins, till softened. When the pasta is almost ready, stir the raisins, pine nuts and 1 tbsp cider vinegar into the pan vegetables. Tear in half of the basil leaves.
Drain the pasta and toss it into the frying pan. Stir well till combined with the other ingredients. Have ataste and add more salt, pepper or cider vinegar if needed. Spoon the pasta onto plates and serve with a scattering of the remaining basil leaves.