Cook five more minutes and turn off the heat.
Let cool and sprinkle with toasted nuts.
Preheat oven to 400°F and line a baking tray with parchment paper.
Cut eggplants into cubes.
Place them on a baking tray and season with salt, pepper, and olive oil.
Make sure eggplants are arrangent in a single layer and roast for 30 minutes
Heat the olive oil in a large skillet.
Add chopped onion and celery and fry gently for 5 minutes, stirring often.
Add chopped tomatoes, olives, capers, salt, pepper, and water.
Simmer on medium heat for 15 minutes, stirring occasionally.
Add vinegar and sugar, stir, then taste and adjust until you reach your desired balance of sweet and sour.
Once the flavor is adjusted, add the roasted eggplants and fresh basil leaves.
Approximately 3-4 medium to large size eggplants
2 tablespoons extra virgin olive oil
1 white onion
2 ribs celery
1½ pounds vine tomatoes, chopped
½ cup green pitted olives
2 tablespoons capers or less to taste
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
1 cup water
4 tablespoons vinegar
2 tablespoons sugar
10 leaves basil
2 tablespoons pine nuts toasted (substitute with cashews, walnuts or peanuts)