Wash the eggplants, leaving some of the skin on, and cut them into cubes. Place the eggplant cubes in a large bowl, add salt and water, and let them soak for a while.

After soaking, drain the eggplant using a colander.

Meanwhile, wash the onions, celery, and basil leaves and set them aside.

Heat a nonstick skillet, add the eggplant cubes, a little olive oil, and cover with the Magik Cook lid for 6 minutes.

Stir occasionally. When the eggplant is cooked, remove from the pan and set aside.

Place all the cooked eggplant and sliced olives in a large salad bowl.

In a skillet, add the sliced onions, diced celery, a little olive oil, and a pinch of salt. Cover with the Magik Cook lid and cook for 5 minutes.

Once the vegetables are sautéed, add the tomato sauce and basil leaves, cover, and cook for another 5 minutes.

Add all the eggplant and olives to the sauce. Add a little sugar and white vinegar, cover with the Magik Cook lid, and cook for 5 more minutes.

When done, transfer everything to a large salad bowl and let it cool.

Your caponata is ready.

Voilà! The Sicilian eggplant caponata is ready to enjoy. Once cooled, store it in the refrigerator for the best flavor. Here in Sicily, we make this dish both in summer and winter. Enjoy!