Place some diced eggplant in a colander, sprinkle with salt, and leave alone for at least half an hour to allow extra liquid to drain. Rinse the eggplant under cold water, pat dry with paper towels, and line up on a lightly greased baking sheet.
Brush the diced eggplant with some olive oil and roast. While you’re waiting for the eggplant to cook, sauté some chopped onion and celery in a skillet with a little bit of olive oil. Once the onion and celery is soft, add some chopped tomato, reduce the heat, and cook until you’ve created a sauce.
Then, mix in some water, red wine vinegar, tomato paste, and a small amount of sugar to cut the bitterness of the tomatoes. Finally, add the roasted eggplant, along with some chopped olives, capers, and freshly ground pepper. Cook until the flavors are blended, sprinkle with fresh basil, and serve immediately.