In a pan, on medium heat, saute the eggplants in two tablespoons of olive oil.

Once ready, put them in a bowl and leave them aside.

In the same pan at medium heat, add another 2 tablespoons of olive oil, and when the oil is hot, add the sliced onion.

Sauté the onion, stirring for around 4 minutes. When the onion becomes soft, add celery and bell pepper and continue to stir for another 3-4 minutes. Then add the olives, capers, pine nuts and tomatoes.

Mix the ingredients and cover with a lid. Let them cook on low heat for around 15 minutes, stirring from time to time.

Meanwhile, in a small bowl, add the vinegar, tomato paste and sugar. Stir well.

When the vegetables are ready, add the salt and the tomato paste mixture, mix the basil and oregano leaves and add the cooked eggplant.

Cook for 5 more minutes.

Serve hot caponata with extra pine buds and fresh herbs, and a side of rice or bread.