Caponata

Salt the eggplant

Toss the cubed eggplant with salt and let it sit to draw out bitterness.

Fry the eggplant

Pat the eggplant dry and fry in hot vegetable oil in batches until golden, then drain on paper towels.

Soften celery and onion

In a separate pan, cook the celery and onion in a little of the frying oil until softened.

Add tomatoes

Add the crushed San Marzano tomatoes and simmer until slightly thickened.

Build the agrodolce

Stir in the olives, capers, sugar and white wine vinegar, and simmer until the sauce turns glossy and the sharpness mellows.

Fold in the eggplant

Gently fold the fried eggplant and pine nuts into the sauce and simmer briefly together.

Chill before serving

Let the caponata cool, then chill so the flavors meld before serving at room temperature.