1chop all the vegetables into uniform pieces, drizzle olive oil into pan and fry eggplant on high 4-5 minutes, add garlic, salt and sugar to caramelize
2Add onions and peppers, cook 2-3 minutes, add celery, cook 2-3 more minutes.
3toss in tomatoes, capers and olives toss about 1 minute just to heat the last additions then add balsamic and basil. Serve warm, room temprature or cold the next day. You can use this as a side under fish, chicken, veal or pork or serve on crustinis for a lighter fair.