Golden cubes of eggplant get seared until deeply browned, then simmered down with celery, onion, and garlic in a bright tomato base studded with green olives and briny capers. A splash of red wine vinegar keeps the whole pan lively, while torn basil and toasted pine nuts finish it with fresh, savory contrast. The texture is the real payoff here — silky, jammy eggplant against those little pops of caper and olive in every bite. Letting it rest before serving lets the sweet-savory-tangy flavors settle into something deeper, and it's just as good the next day. This one holds up beautifully as a room-temperature spread, a side dish, or piled onto crusty bread, and it's a great addition to a vegan spread for any occasion.
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Toss the eggplant cubes with 1 tsp of the kosher salt in a colander and let them sit for 20–30 minutes, until moisture beads on the surface. Pat thoroughly dry with paper towels.
Heat 3 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring only every 2–3 minutes, for 8–10 minutes total, until the cubes are golden brown on most sides and tender when pierced with a fork. Transfer to a plate and set aside.
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