Caponata alla Siciliana (Sicilian Sweet and Sour Eggplant)

1. Prepare the eggplant by removing the bitterness by placing the cubes into a colander. Heavily salt and set over a large bowl or plate. Top with a plate weighted down with a large can (or several) and allow to drain for 1 hour. The bitter liquid will pool in the bowl or plate. Discard the bitter liquid and rinse the eggplant cubes, pat dry with paper towels.

2. In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. When the oil is hot, add one-third of the eggplant and cook until golden brown, about 7–8 minutes. Transfer the eggplant, using a slotted spoon, to a bowl. Repeat in batches of 1/3, adding additional 2 tablespoons of oil if necessary, until all the eggplant is cooked.

3. Reduce heat to medium-low and add remaining oil and onions; cook until soft, about 14–15 minutes. Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, about 5–6 minutes. Add vinegar, sugar, and tomato paste; cook until thickened, about 3–4 minutes. Add cooked eggplant, raisins, pine nuts, capers, olives, and adjust seasoning with salt and freshly ground black pepper to taste. Cook until hot. Transfer to a plate; let cool slightly. Top with basil and parsley. Serve at room temperature.