Making Eggplant Caponata is straightforward. Follow these steps to create this delightful dish:

1. Prep the Eggplant: Place the diced eggplant in a colander and sprinkle with salt. Let it sit for 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
2. Heat Olive Oil: In a large skillet or pan, heat the olive oil over medium heat until shimmering.
3. Sauté Vegetables: Add the onion and garlic to the skillet and sauté until soft and translucent, about 5 minutes.
4. Add Eggplant: Stir in the salted eggplant and cook until it begins to soften, around 10 minutes.
5. Incorporate Other Vegetables: Add the diced celery, bell pepper, and chopped tomatoes. Cook for another 10-15 minutes, stirring occasionally until all vegetables are tender.
6. Flavor It Up: Stir in the sugar, red wine vinegar, olives, and capers. Bring the mixture to a simmer and allow the flavors to meld for an additional 5-10 minutes.
7. Season to Taste: Season with salt and pepper as necessary. Adjust the sweetness and acidity according to your preference.
8. Cool Down: Once cooked, remove from heat and let the caponata cool to room temperature to allow the flavors to develop.
9. Serve or Store: You can serve it right away or store it in an airtight container in the refrigerator for up to a week.

These straightforward steps make it simple to prepare Eggplant Caponata, capturing the essence of traditional Italian cooking.