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- 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
View Full Recipe at Food Gal
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