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Ingredients

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• Enough olive oil to deep fry
• 2 pound eggplant, cut into 1″ cubes
• 1 large yellow or sweet-variety onion, chopped medium-small
• 1 to 2 celery ribs, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons tomato paste
• 1⁄4 cup water
• 1 cup crushed canned tomatoes (or use fresh, see directions up top)
• 6 ounces (about 1 cup) green olives, pitted and roughly chopped
• 1⁄2 cup white wine vinegar
• 1⁄2 cup golden raisins (I used half for a less sweet caponata)
• 1⁄4 cup salt-packed capers, rinsed and drained
• 1 to 2 tablespoons sugar (I used 1 tablespoon, but sweeter is more traditional)
• 1⁄2 cup finely slivered basil
• 2 tablespoons pine nuts, toasted until golden and cooled