Caponata

Toss the eggplant with about 2 tablespoons salt into a large bowl. Cover the bowl for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Stir until the onion begins to soften. Add the garlic and cook 1-2 mins more.

Remove from the skillet and set aside.

Now heat the remaining olive oil until the oil is nearly smoking. Add the eggplant and spread it out in a thin layer on the skillet. Let this sizzle for 1-2 minutes before stirring.

Cook for 5 mins . Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well.

Add the vinegar, sugar and tomato paste and stir once more. Cook until eggplant is very soft.

Remove from heat and let it cool to room temperature. Mix in the basil.

Season with salt and pepper to taste.