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1
Cut the eggplant into 1/2 inch cubes sprinkle with salt and place in a colander over paper towles or container. After 30 minutes pat dry with dry paper towels and set aside.
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2
Mix the wine vinegar and sugar and set aside.
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3
In a heavy 12 to 14 inch skillet, over moderate heat, add 1/4 cup olive oil then add celery, stirring frequently for 10 minutes.
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4
Add the chopped onions to the celery and cook until soft and lightly colored about 10 minutes. Using a slotted spoon transfer them from the skillet into a bowl.
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5
Add the remaining olive oil (1/4 cup) into the skillet, and under high heat add the eggplant cubes, stirring and turning them constantly for 8 minutes or until lightly browned.
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6
Return the celery and onions to the skillet and stir in the vinegar and sugar mixture, drained tomatoes, tomato paste, kalamata olives, capers, salt, and black pepper.
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7
Bring to boil, reduce reat, simmer uncovered, stirring frequently, for 15 minutes. Stir in the pine nuts. Taste mixture season, if necessary, with salt, pepper, and/or a little vinegar.
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8
Cool the caponata then transer to a serving/storage bowl and refrigerate for 4 to 6 hours (overnight is best). Enjoy.
