Sicilian eggplant caponata

• Cut the eggplant into 2 cm cubes.
• Dice the onion and the celery and chop the tomatoes.
• Drain the capers.

• Heat half of the olive oil in a large skillet over medium-high heat.
• Brown the eggplant in two batches, about 8 minutes each, until tender and golden.
• Set aside on a plate.

In the same skillet, add the rest of the oil, the onion and the celery and cook for 5 minutes.

Add the tomatoes and a pinch of salt and cook for 8 minutes, until they break down.

• Return the eggplant and add the olives, the capers, the vinegar and the sugar.
• Cook for 5 minutes, stirring gently, so the sweet and sour settles.

• Turn off the heat and stir in the torn basil.
• Finish with the toasted pine nuts (or the swap) on top.