Spaghetti With Eggplant Caponata

Name: Spaghetti With Eggplant Caponata
Ingredients: 2 large red bell peppers, ribs and seeds removed, sliced; 1 large red onion, sliced; 4 garlic cloves, thinly sliced; 2 bay leaves; 1 lb. Japanese or Italian eggplants (about 3 medium), cut into 2 pieces; 1 lb. mixed red tomatoes (such as cherry, plum, or beefsteak), cut into 2 pieces if large; 1 cup pitted green olives, halved; ¼ cup extra-virgin olive oil; Kosher salt; 4 Tbsp. unsalted butter, cut into pieces; ⅓ cup golden raisins; 3 Tbsp. honey; 3 Tbsp. white wine vinegar; 12 oz. spaghetti; 4 oz. ricotta salata (salted dry ricotta), shaved; ½ cup finely chopped parsley