In a large bowl filled with water add a few tsp salt.
Cube eggplant and soak in salted water at least one hour. Place a small plate on top to keep totally submerged. Cube peppers and set aside.
Bring to a boil a small pot filled with water. Add tomatoes in for a few minutes. Remove and easily peel skin off and set aside.
Toast the pinoli nuts in hot frying pan stirring and careful not to burn and then set aside.
Rinse eggplant cubes under cold water. Squeeze water out and place on kitchen towel or paper towel to dry.
Fry small amount at a time and set aside. Heat should be on high so eggplant doesn’t absorb oil. 375°F. Fry the peppers at 350°F and set aside
In a large skillet add oil, sliced onion and celery.
Cook on very low heat with lid on. The vegetables need to cook slowly and not burn. If it dries out add a little water.
Once golden higher the heat, add tomato paste and chopped tomatoes, let it fry for a few minutes and then add capers and olives.
Lid back on an let it cook for 10 minutes.
Add vinegar, let it evaporate and then add raisins, sugar, fried eggplants and fried peppers. Lots of fresh basil. Adjust the salt and fresh cracked black pepper.
Lower heat and cook it with lid on for about 10 minutes until all the ingredients marry together.
Caponata will taste better the next day. Garnish with fresh basil before serving. Enjoy cold or at room temperature.
Buon appetito