Cut aubergines into cubes, salt and let vegetable water drain. Lightly flour, fry in a pan and dry using paper towels. Soak raisins, cut celery into cubes and stir fry in a pan with oil. Add salt, pine nuts, raisins and aubergines to obtain caponata. Cook Noirs in salted water for 2 minutes, drain and stir fry with caponata. Finish the dish with some basil leaves and a drizzle of extra virgin olive oil and serve.