1. Prepare the Eggplant:

   • Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for about 30 minutes. This helps to remove any bitterness.
   • Rinse the eggplant under cold water and pat dry with paper towels to remove excess moisture and salt.

2. Cook the Eggplant:

   • Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat.
   • Add the eggplant cubes and sauté until golden and soft, about 8-10 minutes. You may need to do this in batches to avoid overcrowding the pan. Add more olive oil if necessary.
   • Once cooked, remove the eggplant from the skillet and set aside.

3. Cook the Vegetables:

   • In the same skillet, add the remaining olive oil and reduce the heat to medium.
   • Add the chopped onion and sauté until translucent, about 5 minutes.
   • Stir in the diced celery and bell peppers. Cook until the vegetables start to soften, about 5-7 minutes.

4. Combine Ingredients:

   • Add the chopped tomatoes (or canned tomatoes), green olives, capers, and raisins to the skillet. Stir to combine.
   • Return the cooked eggplant to the skillet. Mix well.
   • Pour in the red wine vinegar and sprinkle with sugar. Stir to incorporate.

5. Simmer the Caponata:

   • Reduce the heat to low and let the mixture simmer gently for about 20-30 minutes, stirring occasionally. Allow the flavors to meld together, and the mixture to thicken. Adjust seasoning with salt and black pepper to taste.

6. Add Pine Nuts (Optional):

   • If using, add the toasted pine nuts to the caponata during the last few minutes of cooking, and stir to combine.

7. Finish and Serve:

   • Remove the skillet from heat. Let the caponata cool slightly.
   • Transfer to a serving dish or container. Garnish with fresh basil.
   • Caponata can be served warm, at room temperature, or chilled. It often tastes better the next day, once the flavors have further melded together.

Enjoy your Italian Caponata with crusty bread, as a side dish, or as a topping for grilled meats or fish!