Caponata

Heat 3 tbsp of the olive oil in a large skillet over medium-high heat. Fry the eggplant cubes in batches until browned and tender. Remove to a paper towel-lined plate.

In the same skillet, add the remaining 1 tbsp olive oil. Add the chopped onion and celery, sautéing for 5-7 minutes until softened.

Stir in the diced tomatoes, chopped olives, capers, red wine vinegar, and sugar. Bring the mixture to a simmer.

Return the fried eggplant to the skillet. Reduce the heat to low, cover, and let the mixture simmer gently for 15-20 minutes, stirring occasionally, until it thickens into a rich relish.

Season with salt and pepper to taste. Let the caponata cool to room temperature before serving (it tastes best at room temp or slightly chilled), garnished with fresh basil.