Place eggplant in a colander and mix with sea salt. Weight eggplant down with a few plates and let eggplant drain in sink for about 30 minutes.

Meanwhile, toast pine nuts in a dry skillet over medium heat until they turn golden brown, about 2 minutes. Set aside.

When eggplant is drained, use a towel to pat it dry. In a large skillet over medium heat, add olive oil and sauté eggplant until golden brown, 12 to 15 minutes. Remove from heat with a slotted spoon and set aside.

In the same skillet, sauté peppers until soft, about 5 minutes and set aside with eggplant. Add garlic, onion and celery to the skillet and sauté, covered, until onion is golden, 10 to 15 minutes. Add tomatoes and stir to break them up. Cover and cook 10 minutes more.

In a small pot over medium heat, mix together sugar, vinegar and capers. Simmer for 2 minutes. Remove from heat.

Add eggplant, peppers, olives and pine nuts to the large skillet and pour sugar-vinegar sauce over vegetables. Mix well and simmer, covered, for about 10 minutes. Remove from heat and taste, adjusting seasonings if needed.

Cook pasta according to package directions, drain, and mix caponata into pasta and serve, garnished with fresh basil.