Make the caponata first by heating the oil in a large pot and adding the eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, vinegar, and drained capers. Cover and simmer until eggplant and onion are tender, stirring occasionally, about 12 minutes. Season with salt and pepper, mix in fresh basil, and add the toasted pine nuts.
Put the water on for the pasta and continue with the pork chop preparation. When the water comes to a boil, cook the pasta according to the package directions. If you’re lucky, you’ll get the pork chops in the oven while the water comes to a boil.
For the pork chops: preheat the oven to 375˚F, heat a pan over medium-high, then pan-sear the pork chops on both sides. Transfer the pork chops to the oven and roast until the internal temperature is 130˚F. This is not the finish temperature, but the pork will continue cooking after it is removed from the oven so if it reaches the finish temperature in the oven, it will be dry and tasteless at the table.
When the pasta is just barely done, add it to the caponata and stir it together. Keep it over low heat so the pasta comes to al dente. Be careful not to overcook it. If you are cooking gluten-free pasta, be extra careful because it seems to cook faster. Another tip for gluten-free pasta is to rinse it with hot water after cooking to remove the extra starch.
To serve: Spoon the caponata pasta onto a wide soup plate. Spread olive tapenade on the top of the pork chops and place one on top of each plate of pasta. Sprinkle with julienned fresh basil.