Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

Before serving, stir in the pine nuts and basil. Taste and adjust seasoning with salt, sugar, vinegar, or more basil if necessary.