Boil the fusilli in salted water. In a large skillet, heat olive oil and sauté the onion, garlic, chili pepper and half the oregano until soft. In another pan, heat 3-4 tablespoons olive oil and fry the eggplants, then add them to the sautéed onions.
Fry the raisins in more olive oil and once they swell, add them to the eggplants and onion. Mix in the tomatoes, tomato paste and remaining oregano and spearmint. Let everything boil on a slow fire for 15-20 minutes.
Finally, add the vinegar, leave on the stove for another 10 minutes and then remove it. Serve the fusilli with the sauce poured over it, to which you can optionally add 2 tsp parmesan.