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1
Place a large skillet or saute pan over medium-low heat.
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2
Add 1 tablespoon of the olive oil and the onion, and saute until softened, 5 to 6 minutes.
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3
Add garlic and continue to saute until soft and golden, about 10 minutes.
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4
Transfer to paper towels to drain.
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5
Wash skillet and return to medium-high heat.
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6
Add 3 tablespoons of the olive oil and allow to heat until shimmering.
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7
Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil.
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8
Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes.
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9
Transfer to paper towels to drain, and season to taste with salt and pepper.
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10
Wash skillet and return to medium heat.
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11
Add remaining 1 tablespoon olive oil and tomatoes.
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12
Saute until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
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13
In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers.
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14
Toss gently to mix well.
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15
Season with salt and pepper to taste.
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16
To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture.
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17
Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.
