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Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.
Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.
Remove the eggplant and set them aside on paper towels to drain. Add the olive oil to the pan and turn the heat o medium heat.
Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly caramelized.
Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.
Add in the olives, capers, vinegar, and sugar and stir to combine.
Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.
Place in the tomatoes and tomato paste and cook until the mixture thickens. You may need to turn the heat to low medium.
Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.
Serve, can, or place in the refrigerator until you are ready to use it.