In a colander, toss egplant with salt; let stand for about an hour. Rinse well with cold water, drain, and pat dry with paper towels.
In a skillet, heat oil, saute onion and garlic until soft. Add 1/4 cups of water, stiring until softened. Add celery and vinegar. Cook covered - 5 minutes. Stir in eggplant with a 1/3 cup of water, cook until soft. Stir in tomatoes, basil, and capers, cook approximately 10 more minutes covered. Cook for an additional 4 minutes uncovered.
Serve on Endive for a healthy alternative, but you can also serve on some nice crusty bread.