Sicilian Eggplant Caponata

Name: Sicilian Eggplant Caponata
Ingredients: 2 medium globe eggplants (about 1 3/4 pound totals); 6 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; 1 medium yellow onion; 1 medium stalk celery; 1 (about 14-ounce) can whole peeled tomatoes, or 1/2 (28-ounce) can whole peeled tomatoes; 1/4 cup red wine vinegar; 1 tablespoon granulated sugar; 1/4 cup pine nuts (about 1 ounce); 3 tablespoons drained capers; 1 (6-ounce) can pitted whole black olives; 2 small sprigs fresh basil