Caponata

Instructions

1. Place the cubed eggplant in a colander and sprinkle with 1 teaspoon of the salt. Let it sit for 45 to 60 minutes to draw out excess moisture. Afterward, pat the eggplant firmly with paper towels or a clean dish towel to absorb moisture.
2. Heat ¼ cup (60 ml) olive oil in a large nonstick skillet over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes (it will shrink quite a bit). Using a slotted spoon, remove the eggplant and set it aside on a plate.
3. In the same pan, add 2 tablespoons more oil, then add the onion, celery, and bell pepper. Season with the remaining ¼ teaspoon salt and a few grinds black pepper. Cook over medium-high heat, stirring occasionally, for 5 to 7 minutes, until softened. Do not brown; reduce the heat if necessary.
4. Stir in the tomatoes, tomato paste, olives, raisins, capers, and sugar. Cook for 2 to 3 minutes, allowing the flavors to combine. Add the vinegar and cook for 1 to 2 minutes until it evaporates.
5. Add the cooked eggplant back to the pan and stir to combine. Let everything simmer over low heat for a few minutes to meld the flavors. Remove the caponata from the heat and let it cool to room temperature.
6. Meanwhile, in a small dry skillet, toast the pine nuts over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Keep a close eye on them—they can go from perfect to burnt fast. Transfer to a small bowl right away to stop the cooking and set aside.
7. Before serving, stir in the pine nuts and basil. Taste and adjust seasoning with salt, sugar, vinegar, or more basil if necessary.