1. Cut the aubergines into 2 cm cubes, salt them and leave in a colander for 30 minutes to draw out the bitter juices, then rinse and pat thoroughly dry with kitchen paper.
2. Heat the vegetable oil in a deep frying pan and fry the aubergine cubes in batches for 4-5 minutes until golden; drain on kitchen paper.
3. In another pan, cook the sliced onion and the celery, cut into 1 cm pieces, in the olive oil for 8-10 minutes until soft but with the celery still slightly crunchy; add the tomatoes crushed by hand and simmer for 10 minutes.
4. Add the pitted, halved olives, the capers and the toasted pine nuts, then the aubergine, and toss gently together.
5. Mix the wine vinegar with the sugar, pour over the stew and boil for 3-4 minutes until the sharp smell of vinegar has gone and the sweet-and-sour flavour is balanced; adjust with salt, sugar or vinegar as needed.
6. Stir in the basil, cool quickly in a shallow container and refrigerate within two hours. It can rest overnight at no more than 4 °C and must be eaten within two days of preparation.
Tip: Serve with bread as a starter or as an accompaniment to cooked fish. Remove only the portion to be served from the refrigerator.
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