In a fry pan, add the olive oil and fry the eggplant.
Eggplant should turn slightly golden and then remove the eggplant and put in a platter lined with paper towels so it absorbs the excess olive oil.
Put on the side and let it cool down.
Then in another pot, add ½ cup of olive oil, the onions and garlic.
Sweat down the onions and garlic until soft, then add the celery and anchovies.
Add the tomatoes and simmer for 10 minutes.
Add the raisins, olives, capers and toasted pine nuts.
Then add the eggplant into the tomato sauce, gently, trying not to break the eggplant.
Add the chopped basil and then serve.
large Italian eggplants with skin on cut into 1 inch cubes can substitute in this recipe.
For a hors d’oeuvres you may serve in a a ceramic spoon or you can put the eggplant caponata on some sliced toasted ciabatta bread (cut in half) that is dressed with a little bit of extra virgin olive oil to make a bruschetta.