Pre-heat your oven to 350°F.
Place a saucepan of water over a high heat and bring to the boil, season with sea salt. When the water is boiling, reduce to simmer and stir in the pasta shells. After 5 minutes, when the pasta is still al dente, remove from the heat and drain the pasta.
Place a skillet or frying pan over a medium heat, add a tablespoon of olive oil, follow by adding the garlic and onions and cook for 3 minutes. Then add the eggplant and cook for a further 3 minutes.
Stir in the tomatoes, capers and pasta and mix until all the ingredients have combined in the pan.
Mix together the finely grated cheddar, chopped almonds, melted butter and breadcrumbs and sprinkle over the top of the pasta until it’s completely covered.
Put the pasta into the oven for about 15 minutes or until the top is bubbling and crispy.