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1
In a colander set in a large bowl, toss the eggplant with 1 tablespoon of salt.
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2
Let drain for 45 minutes, tossing occasionally.
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3
Spread the eggplant on a paper towel-lined baking sheet and blot dry.
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4
Meanwhile, bring a medium pot of water to a boil and fill a medium bowl with ice water.
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5
Add the celery to the pot and blanch for 30 seconds, then drain and plunge immediately into the ice water.
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6
Let chill for 5 minutes, then drain and pat dry.
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7
In a large saucepan, heat 3 tablespoons of the oil.
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8
Add the garlic and basil and cook over moderately high heat, stirring, until fragrant, about 1 minute.
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9
Add the crushed tomatoes and bring to a simmer.
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10
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
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11
Uncover and cook until slightly reduced, about 10 minutes longer.
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12
Remove from the heat and season with salt.
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13
In a large skillet, heat 1/4 cup of the oil.
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14
Add the eggplant and cook over moderately high heat, stirring occasionally, until golden and tender, about 12 minutes.
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15
Transfer to a bowl.
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16
Wipe out the pan and heat the remaining 1/4 cup of oil in it.
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17
Add the onion and cook over moderately high heat, until translucent, scraping up any browned bits stuck to the bottom of the pan, about 2 minutes.
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18
Reduce the heat to low and cook, stirring occasionally, until soft and lightly caramelized, about 13 minutes.
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19
Add the tomato sauce, blanched celery, olives, capers, vinegar and sugar.
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20
Bring to a simmer and cook over moderately high heat for 5 minutes, stirring occasionally.
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21
Add the eggplant and cook, stirring, until the caponata is thick, about 5 minutes longer.
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22
Remove from the heat and let cool slightly.
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23
Serve warm or at room temperature.
