Caponata

Ingredients

• 2 large eggplants, cut into 1/2-inch cubes
• Salt, for drawing water out of the eggplant
• 1/4 cup olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 1/4 cup capers, rinsed
• 1/2 cup green olives, pitted and chopped
• 1/4 cup raisins (optional)
• 1/4 cup pine nuts (optional)
• 2 tablespoons fresh basil, chopped
• Salt
• freshly ground black pepper