Step 1

Dice the eggplant into ½ to 1 inch cubes (skin on). Sprinkle 2 teaspoons of kosher salt over the eggplant and toss to combine. Place the eggplant in a colander for 30 minutes. Rinse the eggplant to remove the salt and pat dry with paper towels; set aside.

Step 2

In a large skillet or dutch oven, heat 1 tablespoon of olive oil over medium heat. Add in the diced onion and celery and cook for about 7 minutes, or until softened. Stir in the garlic and cook for another minute, then remove the mixture from the pan and set aside.

Step 3

To the skillet, add the remaining tablespoon of olive oil. Stir in the drained and dried eggplant and cook until softened and lightly browned, about 10 minutes.

Step 4

Add in the onion celery mixture, tomatoes, olives, bell peppers, capers, red wine vinegar, sugar, oregano, and remaining ½ teaspoon of kosher salt. Bring the mixture to a low simmer and reduce heat to low. Continue to cook until all of the vegetables have softened, about 20 minutes.

Step 5

Let caponata cool to room temperature before serving, or cover and refrigerate and served cold. Stir in or top with fresh basil before serving.