GETTING READY
1 Trim and peel the eggplants.
2 Cut the flesh into small, rectangular pieces.
3 In a large bowl, put the eggplant pieces and sprinkle with plenty of salt.
4 Stir well, and allow to stand for 1 hour.
5 Trim and wash the celery and cut into small pieces.

MAKING
6 In a frying pan, heat 3 tbsp of olive oil.
7 Fry the onion gently for 10 minutes, stirring frequently.
8 Add the celery, olives, and capers and continue cooking over low heat while stirring for 2 minutes.
9 Add the coarsely chopped tomatoes, a pinch of salt, some freshly ground pepper, a pinch of oregano, vinegar, and the sugar.
10 Cover and cook over low heat for 20 minutes.
11 Drain off all the liquid that the salt will have drawn out of the eggplants.
12 Rinse them briefly, and dry them thoroughly with paper towels.
13 Heat a nonstick skillet over moderately high heat for a few minutes.
14 Add the eggplant cubes and dry fry while stirring until they form a dry skin.
15 Take them out of the skillet and pour in 1/4 cup olive oil.
16 Mince the garlic cloves and add them to the skillet together with the eggplant.
17 Fry, stirring, for 3 minutes.
18 Season with salt and pepper.
19 Add 1/2 cup water, cover, and cook for 8 minutes or until the cubes are tender but still firm.
20 Mix with the tomato sauce and simmer over low heat for a minute or two.

SERVING
21 Sprinkle with the basil leaves torn into small pieces and serve.