Caponata is a traditional Sicilian dish using eggplant
Cut the eggplant into 3/4"-1" cubes and place on parchment paper or aluminum foil, drizzle with olive oil, salt and pepper, place in a 375F oven and bake for approximately 20-25 minutes, turn the eggplant halfway through so that it browns on all sides
While the eggplant is baking, finely chop the onions and scallions, cut the celery into 1/4 cubes and the tomatoes into 1/2" cubes
In a non stick skillet, add 2 tbls of olive oil, add the onions, scallions, celery, and tomatoes, cook on a medium heat while the eggplant is baking until the vegetables especially the celery becomes soft to the bite.
Remove the eggplant from the oven, add the eggplant to the softened vegetables , then add the vinegar,sugar, salt and pepper to taste. Add the pignoli, olives, a little water, cook until the vinegar and sugar meld together and is absorbed into the vegetable mixture. Top with chopped basil
Caponata can be served hot or at room temperature