Brown the pine nuts in a coated pan without fat for 2-3 minutes. Take them out and let them cool down. Peel and chop onions and garlic. Clean, wash and slice the celery diagonally. Clean, wash and roughly dice the tomatoes and eggplants
Heat the oil in a large pot. Fry the aubergines over a high heat for 5-6 minutes, turning them golden brown. Reduce heat, add onions and garlic and fry for about 2 minutes. Add celery and capers and drizzle with vinegar. Let simmer for 2-3 minutes until the vinegar is overcooked. Add tomatoes and strained tomatoes and simmer for about 10 minutes until the vegetables are cooked.
Mix in pine nuts. Season to taste with salt, sugar and pepper. Wash mint, shake dry and pluck off young leaves. Place the caponata in a bowl, sprinkle with mint and serve immediately. Serve with baguette bread