Palermo-Style Eggplant Caponata

Method

1. Cut the eggplants into cubes about 2 cm thick. Place them in a colander, sprinkle with salt, and place another colander on top with weights to press and drain the bitterness for about 30 minutes.
2. Meanwhile, cut a cross on the bottom of the ripe tomatoes, blanch them in boiling water for a few seconds, then peel and dice them. Remove seeds if desired.
3. Blanch the celery ribs in salted boiling water for a couple of minutes, then drain and dice.
4. In a large pan, heat extra virgin olive oil and sauté the sliced white onion until translucent. Add the diced celery and cook gently.
5. Add the diced tomatoes to the pan and let them cook down for a few minutes. Lower the heat to avoid burning.
6. Squeeze the salted eggplants to remove excess water (do not rinse). In a separate pan, fry the eggplants in extra virgin olive oil until golden and tender. Drain on paper towels.
7. Add the fried eggplants to the pan with the tomato mixture. Add pine nuts, raisins, pitted green olives, salted capers (desalted), and 40 g of sugar. Stir well.
8. Add a splash of white wine vinegar and let the flavors meld over medium-high heat for about 5 minutes, until the liquid reduces and the caponata becomes shiny.
9. Remove from heat and stir in fresh basil leaves.
10. Let the caponata rest for at least 3–5 hours (overnight is best) before serving. Serve cold or at room temperature.