April Bloomfield’s “If-It-Ain’t-Broke Eggplant Caponata” Recipe by Carolyn

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Ingredients

2 pounds large eggplants (preferably a purple variety such as Rosa Bianco), unpeeled, topped, tailed, and cut into about 1 1/2-inch pieces
1/2 tablespoon kosher salt
1 pound tomatoes, peeled and cored
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 medium Spanish onion (about 1/2 pound), finely chopped
1 1/4 pounds celery, bottoms trimmed, stalks cut into 1/2-inch irregularly shaped pieces (generous 2 cups), inner leaves reserved and roughly chopped
3 medium garlic cloves, thinly sliced
Maldon or another flaky sea salt
4 dried pequin chilies, crumbled, or pinches of red pepper flakes
1 tablespoon red wine vinegar
1/4 cup Nicoise olives (or a mixture of varieties), smashed with the flat of a knife, pits removed, and very roughly chopped
1/4 cup pine nuts, lightly toasted
2 tablespoons drained capers, roughly chopped
A five-finger pinch of basil leaves, roughly chopped at the last minute