Ratatouille Puttanesca

Name: Ratatouille Puttanesca
Ingredients: 1 medium eggplant; 2 medium potatoes; 500 g cherry tomatoes; 1 medium onion; 5 garlic cloves; 4 tablespoons olive oil; 2 teaspoons chili oil (optional); 1 teaspoon smoked paprika; 70 g pitted kalamata olives; 1⁄2 lemon, juice of; 3 tablespoons capers; 50 g asparagus; 2 teaspoons flour; 2 teaspoons butter; 1 cup shredded parmesan cheese (or vegetarian alternative); 1⁄2 teaspoon salt; 50 g fresh basil, chopped finely; 1 1⁄2 teaspoons fresh cracked black pepper