Agrodolce Caponata

Ingredients

• 1 large eggplant (about 2 pounds), cut into 1-inch cubes
• Kosher salt
• 6 celery ribs, cut into 1-by-1/4-inch matchsticks
• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 6 basil leaves, finely chopped
• One 28-ounce can crushed tomatoes
• 1 large onion, very finely chopped
• 1 cup pitted green olives, thinly sliced
• One 3-ounce bottle brined capers—drained, rinsed and patted dry
• 1/2 cup white wine vinegar
• 3 tablespoons sugar

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