Thoroughly wash and dry the eggplant. Remove the ends and slice in half lengthwise, then dice into ½” cubes. In a large bowl, combine the eggplant cubes and 1 tsp of table salt. Add tap water until all pieces are covered and set aside to soak for 15-20 minutes.

Preheat your oven to 425F. Meanwhile, prepare a 9x13” baking dish by drizzling with olive oil. You can also use a large baking sheet with a raised lip.

Dice the onion and peel the garlic cloves, then add these to your oiled baking dish.

Add the cherry tomatoes, capers (if using), and the ½ cup crushed tomatoes.

Drain the salted water from the eggplant cubes, pat dry using a tea towel or paper towel, and add them to the baking dish.

Season the contents of the baking dish with dried basil, oregano, salt, and pepper. Add the vinegar. Stir until all ingredients are evenly coated with oil and spices.

Bake at 425F for approximately 35-40 minutes, or until the mixture is bubbling and thickened, and the eggplant cubes are tender. Stir occasionally.

While your dish is baking, toast the pine nuts in a small dry skillet on the stove over medium-low heat and roughly chop the fresh basil for garnishing.

After removing the baking dish from the oven, taste the mixture. If needed, add sugar to balance any acidity (this will depend on the acidity of the tomatoes you've used).

Garnish with toasted pine nuts and chopped fresh basil.

Serve hot or at room temperature, alongside crusty rustic bread, pasta, or crackers. Top with crispy spiced chickpeas or serve alongside other tapas-style dishes. Enjoy!