Halve the squash.
Cut the aubergine into 1 cm cubes.
Peel and coarsely chop the onion and garlic.
Quarter the tomatoes.
Connect the mini chopper attachment to the hand blender.
Fit the blade to the chopper attachment.
Line the baking tray with parchment paper.
Pre heat the oven to 180°C.
Add Ingredients 1 (squash) onto the baking tray, flat side down.
Bake for 1 hour at 180°C.
Add Ingredients 2 (onion, garlic) to the mini chopper.
Pulse until chopped.
Add Ingredients 3 (oil) to the saucepan.
Heat over a medium high heat.
Add Ingredients 4 (aubergine) to the saucepan.
Add the chopped onion and garlic to the saucepan.
Cook for 15 minutes, stirring occasionally.
While the vegetables are cooking add Ingredients 5 (tomato) to the mini chopper.
Pulse until they are evenly chopped.
Add to the pan.
Add Ingredients 6 (vinegar, capers, sugar, seasoning) to the pan.
Simmer for 15 minutes.
Once the squash has baked remove it from the oven.
Scoop out the seeds and discard.
Scoop out the flesh and place into a large bowl.
Fit the masher attachment to the hand blender.
Add Ingredients 7 (oil) to the large bowl.
Mash until a smooth purée is formed.
Spoon the purée into a serving dish.
Spoon the caponata onto the purée.
Serve.
Top with toasted pine nuts and basil leaves.