Dice the eggplant, put in a sieve and add salt to help release the moisture. Allow to rest for 30 minutes and dry with a paper towel. Fry evenly in olive oil for 5 minutes. In another pan fry the celery stalks (15 minutes) and add the onions and tomatoes. Season with salt and pepper. When ready add raisins, capers, sugar, vinegar, olives and pine seeds. Add the egg plant, cook at low heat for 10 minutes. Serve with basil. After a day in the fridge the aroma and taste is even better!