Sicilian Caponata Salad

In a large saucepan, heat the oil over medium heat. Add the celery, eggplant, onion, and garlic.

Cover and cook 13-16 minutes or until the vegetables are softened. Add the tomatoes, cover, and cook 6 minutes longer.

Stir in the capers, vinegar, basil, sugar, and salt. Simmer, uncovered, for another 6 minutes to allow flavors to develop.

Remove from heat, allow to cool slightly, and then transfer to a large bowl. Finally, refrigerate until chilled, at least 2 hours, before serving.