-Cut 2 eggplants into ½ inch cubes.
-Soak the cubed eggplant in ice water for 20 minutes, then drain and pat dry with a clean kitchen towel.
-Dice the following:
1 medium onion
2 stalks of celery
-Finely mince 4 large garlic cloves.
-Heat 5 TBS olive oil in a large heavy pot over medium heat.
-Add eggplant, onion and garlic cloves.
-Sauté until eggplant is soft and brown, about 15 minutes.
-Make an X on the bottom of 2-3 medium sized tomatoes with a sharp knife.
-Put the tomatoes in a heatproof bowl or container and pour boiling water over them to cover.
-Let sit for 2 minutes, then pour off the water and peel the tomatoes, the skin should come right off.
-Dice the tomatoes and then add them to the eggplant.
-Stir in the following:
2 TBS red wine vinegar
2 TBS drained capers
10 pitted and chopped green olives (such as Castelvetrano)
-Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.
-Season caponata to taste with sea salt and pepper.
-Mix in ½ bunch of finely chopped flat leaf parsley or some chives.
-Transfer caponata to serving bowl.
-Put ¼ cup pine nuts in a small cast iron pan or skillet and toast on medium for 2-3 minutes until lightly browned.
-Sprinkle the pine nuts on the caponata and serve warm, at room temperature or cold.