Heat olive oil in a large heavy-based saucepan. Pour in olive oil, add diced eggplants, oregano, onion and garlic, season with salt and pepper, toss around.
Add red wine vinegar and capers. When all the vinegar has evaporated, add diced tomatoes cover and simmer, stirring occasionally, for 15 mins.
In the meantime, prepare the salsa verde.
Combine peeled garlic, picked herbs and all the other ingredients into a good high-speed blender and blitz. Season to taste and transfer to a small bowl to serve.
Transfer caponata to serving bowl and serve sprinkled with the chopped basil and toasted pine nuts.
Drain treccia, place the cheese on plate, drizzle with olive oil and serve with caponata and salsa verde.