Cubes of eggplant get seared until deeply golden, then simmered down with celery, onion, and garlic into a rich, glossy sauce built from crushed tomatoes. Briny green olives and capers punch through the sweetness of a little sugar and the sharp bite of red wine vinegar, giving the whole dish that classic sweet-and-sour Sicilian character. Everything gets a rest at room temperature before serving, which is really where this dish comes alive — the flavors meld and deepen into something even better the next day. Torn basil scattered over the top right before serving adds a fresh, fragrant finish. Scoop it up with crusty bread, pile it on crostini, or serve it as a room-temperature side, and you've got a naturally plant-based dish that fits seamlessly into a vegan spread.
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Toss the eggplant cubes with 1 tsp kosher salt in a colander and let them drain over the sink for 20 minutes. Pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes. Transfer to a plate with a slotted spoon.
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