Caponata, Sicilian sweet and sour eggplant relish

Steps

1. 1

   Lightly salt the diced eggplant and let it drain for 15 minutes if time allows, then pat it dry.

2. 2

   Brown the eggplant in 3 tablespoons of olive oil until tender and well colored. Set aside.

3. 3

   In the same pan, cook the onion and celery in the remaining oil until soft. Add the tomatoes, olives, and capers, then cook for 10 minutes.

4. 4

   Return the eggplant, add the vinegar and sugar, and simmer for 5 minutes. The flavor should be bright, sweet-sour, and balanced.

5. 5

   Let it cool slightly before stirring in the basil. Serve at room temperature.