Cut eggplant in thick rounds and sweat with salt, follow my video.

In a large pan saute the first 3 ingredients one after the other separately with a little Olive oil. Drain each from oil and reserve in a dish. Fry the egg plants in olive oil in batches so they have room to brown and reserve on paper towel.

Drain all the oil from the pan.

Return all the vegetables into the pan (including egg plants) add tomato and simmer for about 5 min.

Then add olives pignolis, basil. Simmer for 1 min. Then add sugar and vinegar.

Simmer about two min.

Let the caponata rest at room temperature for several hours, preferably overnight. Serve at room temperature.

You can make extra because the caponata will last in a jar for at least a month in the refrigerator.