Add the eggplant and fry, turning over several times until golden brown and tender. Transfer the eggplant to the paper towel lined rack.
Add the celery, olives, and capers and saute until the celery starts turning translucent, but still crunchy.
Finish the Caponata by adding the raisins, red wine vinegar and brown sugar. Return the eggplant and pine nuts to the pan. Season with salt and pepper to taste and continue to cook until the liquid has all evaporated.
For the eggplant, I prefer using small eggplants such as Italian, Graffiti, or Japanese because they tend to have fewer seeds than your average Globe eggplant. Look for them in upscale grocery stores or at a farmers market.