Creating a delectable Eggplant Caponata is straightforward if you follow these easy steps:

1. Prepare the Eggplant: Sprinkle the diced eggplant with salt and let it sit in a colander for about 30 minutes to draw out excess moisture and bitterness.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and celery. Sauté until the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes.
3. Cook the Eggplant: Rinse the salt off the eggplant and pat it dry. Add it to the skillet and stir. Cook until the eggplant is tender, about 8-10 minutes.
4. Add Tomatoes: Pour in the diced tomatoes with their juices. Mix well and let it simmer for 5 minutes to combine flavors.
5. Incorporate Olives and Capers: Stir in the olives and capers. Add the red wine vinegar and sugar. Season with salt and pepper to taste.
6. Simmer: Allow the mixture to simmer for another 10-15 minutes, stirring occasionally, until the sauce thickens and the vegetables meld together beautifully.
7. Adjust Seasoning: Taste and adjust seasonings as necessary. If you like it sweeter, add a bit more sugar or vinegar for more acidity.
8. Serve: Remove from heat and let it cool slightly. Eggplant Caponata can be served warm or at room temperature, garnished with fresh basil leaves if desired.

This step-by-step guide ensures you achieve an incredible Eggplant Caponata that is bursting with flavor.