Creating Classic Caponata is easy if you follow these simple steps:

1. Prepare the Eggplant: Dice the eggplant and sprinkle with salt. Let it sit for about 15 minutes to draw out excess moisture, then rinse and pat dry.
2. Sauté the Onions: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Cook the Eggplant: Add the diced eggplant to the pan. Cook, stirring occasionally, for about 10-15 minutes until it softens and starts to caramelize.
5. Combine Tomatoes and Olives: Pour in the diced tomatoes and add the olives and capers. Stir well to combine.
6. Add Sweet and Sour Elements: Stir in the vinegar and sugar. Season with salt and pepper to taste.
7. Simmer: Reduce the heat to low and allow the mixture to simmer for 15-20 minutes, stirring occasionally. This helps the flavors meld together.
8. Check Consistency: If it appears too thick, you can add a splash of water. If too liquid, let it simmer uncovered for a few more minutes.
9. Cool: Once cooked, remove from heat and allow to cool slightly before serving or storing.
10. Garnish: Serve warm or at room temperature, garnished with fresh basil if desired.

These concise steps will guide you effortlessly in creating this classic dish.