Prepare the Eggplant: Place the eggplant cubes in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse the eggplant under cold water and pat dry with paper towels.

Cook the Eggplant: Heat half of the olive oil in a large skillet over medium heat. Add the eggplant in batches, cooking until golden and tender. Transfer the cooked eggplant to a plate.

Sauté the Aromatics: In the same skillet, add the remaining olive oil. Sauté the onion, celery, and garlic until they start to soften.

Simmer the Sauce: Add the crushed tomatoes, red wine vinegar, and sugar to the skillet. Stir in the capers, olives, raisins (if using), and pine nuts (if using). Return the eggplant to the skillet. Simmer the mixture over low heat for 15-20 minutes, until the vegetables are tender and the flavors have melded. Season with salt and pepper.

Garnish: Remove from heat and stir in the fresh basil. Let the caponata cool to room temperature before serving, allowing the flavors to develop further.