Trim and cut the Eggplant into 1–1.5 cm cubes. Place in a colander, sprinkle lightly with Salt, toss, and let sit for 20–30 minutes to draw out excess moisture; then rinse and pat dry with paper towels.
Lightly toast the Pine Nuts in a dry skillet over medium heat until golden and fragrant, then remove and set aside to cool.
Heat a generous splash of Extra-Virgin Olive Oil in a large sauté pan over medium heat. Add the chopped Onion and sliced Celery and cook until softened and translucent, about 6–8 minutes.
Add the prepared Eggplant to the pan and cook, stirring occasionally, until the cubes are nicely browned and tender, adding more oil if the pan seems dry.
Pour in the Canned Peeled Tomatoes, breaking them up with a spoon, and bring the mixture to a gentle simmer. Cook for 10–15 minutes to concentrate the flavors and allow the tomato to coat the vegetables.
Stir in the chopped Green Olives, drained Salted Capers (rinsed briefly if very salty), and the Raisins. Continue to simmer for another 5–7 minutes so the flavors meld.
Add the White Wine Vinegar and a pinch of Granulated Sugar to achieve a balanced sweet-and-sour taste; simmer briefly and taste, adjusting the vinegar and sugar as needed.
Fold in the toasted Pine Nuts and season with more Salt and freshly ground Black Pepper to taste.
Remove the pan from the heat and stir in torn Basil leaves. Allow the caponata to cool to room temperature—this dish improves after resting for at least an hour so the flavors can marry.
Serve the caponata at room temperature as an antipasto with crusty bread, as a side dish, or chilled as a condiment. Store leftovers in the refrigerator for up to 4–5 days; the flavor will continue to develop.
