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1
Peel the eggplant and cut into 1-inch pieces.
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2
Heat a large heavy-bottomed saucepan with half of the extra virgin olive oil; add half of the eggplant and season with 1/4 teaspoon of kosher salt.
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3
Fry the eggplant cubes in two batches until golden brown, adding the second addition of olive oil and salt with the second batch.
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4
Remove from the oil and set aside.
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5
Using the same pan, add the celery, red onion, garlic, and capers and season with salt and pepper.
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6
Cook over medium to low heat until vegetables have softened and look glossy, about 10 minutes.
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7
Add the diced tomatoes and sugar to the pan and stir to combine.
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8
Fold in the cooked eggplant and cook over medium heat for about 20 minutes, stirring every 4 minutes.
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9
Add the vinegar to the mixture and season with salt and pepper to taste.
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10
Cook the pasta in a large pot of boiling salted water, stirring once or twice until al dente, about 7-8 minutes.
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11
Drain and reserve 1/2 cup of pasta cooking liquid.
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12
Heat the caponata in a large skillet over medium heat and add the pasta water to the pan.
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13
Bring to a gentle simmer and toss in the pasta, stir until incorporated and heated through.
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14
Season with salt and pepper, and garnish with basil; drizzle lightly with olive oil.
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15
Serve warm or at room temperature.
