Ingredients:

• 1 globe eggplant, about 1 pound, diced
• Kosher salt
• 4 tablespoons extra virgin olive oil, divided
• 1 small onion, minced
• 1 stalk celery, minced
• 1 garlic clove, minced
• 4 to 6 plum tomatoes, finely chopped
• 1/2 cup pitted green olives, finely chopped
• 1/4 cup pine nuts, toasted
• 2 to 3 tablespoons small capers, drained
• 1 teaspoon red pepper flakes
• 1/4 cup red wine vinegar
• 2 to 3 tablespoons sugar
• 1 tablespoon tomato paste
• 1/4 cup chopped basil
• Freshly ground black pepper