The Best Caponata Recipe (Classic Sicilian Eggplant Dish)

Ingredients

• 1 large eggplant (1¼ lbs/560 g), cut into ¾-to 1-inch (2-to 2.5-cm) cubes ()
• 1¼ teaspoon salt, divided
• ¼ cup + 2 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 2 celery stalks, sliced ¼-inch (6-mm) thick
• 1 red, orange, or yellow bell pepper, cut into ½-inch (8-mm) chunks
• Freshly ground black pepper
• 2 ripe plum tomatoes, chopped
• 1 tablespoon tomato paste
• ¼ cup green olives, pitted and sliced ((any kind, such as Castelvetrano, Gaeta, etc.))
• 3 tablespoons raisins
• 2 tablespoons capers, drained and rinsed
• 1½ teaspoons sugar
• 2 tablespoons red wine vinegar
• ¼ cup pine nuts
• 2 tablespoons chopped fresh basil