Cut the sweet pepper into large cubes. Heat the olive oil in a saucepan and fry the pepper over medium heat.

Cut the celery into 1 cm pieces and blanch for 5 minutes.

Dissolve the sugar in the wine vinegar. Add the fried pepper, blanched celery. Mix well.

Place the eggplants in tomato salsa into the bowl, add olives, capers and salt to taste.

Leave the dish to infuse for 30 minutes and decorate with basil.