Golden, tender cubes of eggplant simmer down with celery, onion, and garlic in a tangy tomato base brightened by red wine vinegar and a touch of cane sugar. Briny green olives and capers punch through the sweetness, giving this caponata that classic sweet-savory balance the dish is famous for. A generous hand with olive oil throughout builds richness in every layer, from the seared eggplant to the slow-simmered sauce. Finished with torn basil and toasted pine nuts, it's a room-temperature spread that only gets better as it sits and the flavors meld. Scoop it up with crusty bread or spoon it alongside grilled vegetables for a dish that fits naturally into a Mediterranean-style spread. It's an easy make-ahead staple worth keeping in regular rotation.
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Toss the eggplant cubes with 1 tsp kosher salt in a colander and let drain over the sink for 20 minutes. Pat dry thoroughly 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 tender throughout, about 8–10 minutes. Transfer to a plate and set aside.
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