Sicilian Eggplant Caponata

Ingredients

• 2 medium globe eggplants (about 1 3/4 pound totals)
• 6 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 medium yellow onion
• 1 medium stalk celery
• 1 (about 14-ounce) can whole peeled tomatoes, or 1/2 (28-ounce) can whole peeled tomatoes
• 1/4 cup red wine vinegar
• 1 tablespoon granulated sugar
• 1/4 cup pine nuts (about 1 ounce)
• 3 tablespoons drained capers
• 1 (6-ounce) can pitted whole black olives
• 2 small sprigs fresh basil

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