Preheat oven to 425°F and cover a baking sheet with parchment paper

Chop eggplant into1 inch cubes, slice tomatoes in half, pit the olives, and roughly chop along with the bell pepper, onion, and celery. Place all the vegetables in a large mixing bowl and drizzle with the 1/3 cup Vignoli Everyday Kitchen EVOO and ¼ cup Vignoli Fig Balsamic. Toss to evenly coat the vegetables and spread in an even layer on the prepared baking sheet. Sprinkle with salt, pepper, thyme, oregano, chili flakes and place in preheated oven. Roast for 20 to 25 minutes until golden brown and caramelized.

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the fusilli according to package directions for aldente.

Drain and rinse pasta in cool water, add to a large mixing bowl and toss with the remaining olive oil and balsamic.

Remove the vegetables from the oven and transfer to the mixing bowl with pasta, including any pan juices and toss to combine with the pasta. Top with bocconcini, capers, raisins, parsley, and basil.

Serve immediately as a warm salad or let sit in the fridge at least 4 to 6 hours to chill, or up to overnight to allow the flavours to develop. The salad will keep in the fridge in an airtight container for up to 4 days.