Slice and salt the eggplant. Place a weight over and let them drain for one hour to rid them of the bitter water. Next, wash, dry, and dice the eggplant and sauté in olive oil. Cook until tender but still crisp and set aside.
Sauté the onion and the green celery in 4 tbs. oil. When the mixture of onion and celery is golden brown, add the tomatoes, olives, capers, and let cook for 10 mins. Combine the whole with the eggplants; add chopped basil and salt to taste. Toss and serve.
This dish can be served warm or cold (room temperature) and as an antipasto.
Caponata is also served in a sweet-and-sour version in which 1 tbs. raisins and 1 tbs. pine nuts are added to a dressing of 1 cup vinegar and 1 tbs. sugar, reduced by 1/3. Add dressing to caponata, toss well and serve.
