• 1 large eggplant (about 1 pound or 2½ cups)
• 1 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for frying the eggplant
• 1 small yellow onion, diced
• 2 stalks celery, diced
• 2 cloves garlic, thinly sliced
• Pinch of crushed red pepper
• 24 ounces Martone Street Mediterranean Style Marinara Sauce
• ¼ cup Castelvetrano olives, chopped
• ¼ cup pine nuts, toasted until golden
• 10 basil leaves, thinly sliced

Step 1: Prepare the Eggplant

Peel the eggplant lengthwise in alternating strips, leaving some skin intact for texture. Dice into 1-inch cubes and place in a colander. Sprinkle with 1 teaspoon kosher salt, set over a bowl, and weigh it down with a plate or can to draw out moisture. Let sit for 30–40 minutes.

Step 2: Sauté the Aromatics

Meanwhile, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the onion, celery, and a pinch of kosher salt. Sauté until tender, about 7 minutes. Stir in garlic and crushed red pepper, cooking for 2 minutes until fragrant.

Step 3: Build the Sauce

Reduce the heat to low and add the Mediterranean Style Marinara Sauce. Let it simmer gently for 15 minutes, allowing the flavors to meld while it slightly thickens.

Step 4: Fry the Eggplant

While the sauce simmers, heat a large high-sided sauté pan with enough olive oil to come about ¼ of the way up the eggplant cubes. Pat the eggplant dry thoroughly and fry in batches until browned and tender, about 7 minutes per batch. Transfer to a paper towel–lined sheet pan to drain excess oil.

Step 5: Combine and Finish

Remove the sauce from the heat. Fold in the fried eggplant, chopped olives, toasted pine nuts, and sliced basil. Taste and adjust seasoning with additional salt if needed. Serve warm, at room temperature, or even chilled - Caponata gets better as the flavors mingle.