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1
Prepare a hot fire (400F) in a wood-fired oven or grill.
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2
Place the eggplant in a colander and sprinkle with salt.
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3
Let drain over the sink or a bowl for 30 to 40 minutes.
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4
Rinse under cold water and pat dry with paper towels.
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5
Set aside.
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6
Pour 1/2 inch of olive oil into a large cast-iron skillet and heat it in the oven until hot enough to make a piece of eggplant sizzle.
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7
Add the eggplant and roast in the oven until golden, about 10 minutes.
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8
Using a slotted spoon, transfer to paper towels to drain, then transfer to a bowl.
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9
In the same pan, heat the reserved olive oil from the toasted pine nuts and roast the onion until translucent, about 10 minutes.
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10
Remove with a slotted spoon and add to the eggplant.
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11
Reheat the oil and saute the celery for 4 to 5 minutes.
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12
Remove and add to the eggplant mixture.
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13
Add the bell pepper, olives, capers, and sliced garlic to the eggplant mixture.
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14
Heat the tomatoes in the skillet in the oven until they come to a simmer, then add the vinegar, sugar, and black pepper to taste.
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15
Simmer for another 5 minutes to dissolve the sugar.
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16
Remove from the heat, add the toasted pine nuts, and add to the bowl of vegetables.
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17
Mix well.
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18
Taste and adjust the seasoning.
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19
Let cool to room temperature and serve, or cover and refrigerate for up to 2 days.
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20
Bring to room temperature before serving.
