Fry eggplant in olive oil until golden. Set aside.
Sauté celery and onion until soft.
Add tomato paste, cook 1 minute.
Add olives, capers, tomatoes, vinegar, sugar, and salt. Simmer 5-7 minutes.
Fold in eggplant and basil. Simmer a few more minutes.
Let it rest and cool off. Serve at room temp with crusty bread.
