• First let's prepare the eggplant. Wash it and dry it. Cut it into cubes, then salt it and let it rest to let it lose its vegetable water. Do this for an hour or so.
• Prepare the vegetables for the caponata preparation.
• Chop the onions and celery. Remove the pips of the olives and wash the salted capers under running water.
• Toast the pine nuts in a pan over medium heat, stir often, and toast them for about 5 minutes.
• When the eggplant is ready, squeeze the eggplant pieces between your hands to remove as much water as possible and dry them with kitchen paper.

Cook the eggplant:

• FRIED IN OIL: Fry eggplant in olive oil or peanut seed oil at 370°F. When golden brown, drain on paper towel.
• AIR FRIED: Place eggplant in a bowl and add two tablespoons of olive oil and mix well. Transfer the eggplant to the basket of the air fryer and cook for 13 minutes at 180°C, shaking the basket occasionally.
• IN THE OVEN: Line a baking sheet with baking paper, arrange the eggplant in a single layer. Drizzle with a drizzle of oil and bake in a preheated 380°F ventilated oven for about 15-20 minutes, until well done.
• When the eggplants are ready, set aside.
• In a large pan, pour 2 tablespoons of olive oil and wilt the onion over medium heat for about 4 minutes.
• Add the capers, green olives, and celery.
• At this point add the cherry tomatoes, which we previously cut in half, and 3 basil leaves
• Cook the whole thing for about 8 minutes on low heat
• Add the eggplant that we previously cooked, and mix well.
• Add the vinegar and sugar and toss for 3 minutes on high heat to evaporate the vinegar.
• Lastly, add the toasted pine nuts and some basil leaves and mix well.
• Adjust salt  and black pepper if needed.
• Let the caponata cool and serve with bread.