Start by thoroughly cleaning the eggplant, then proceed to slice it and let the slices soak in cool water with salt. Cut two celery stalks and two onions. In a pan, heat two tablespoons of oil, and after a brief moment, add the celery stalks and onions. If necessary, add water. Cook until they become tender, and season with salt.
In a separate pan, add oil and incorporate the sliced eggplant, making an effort to avoid excessive frying. Season with salt and introduce the previously cooked celery stalks and onions. Then, add two tablespoons of tomato sauce.
In a bowl, combine 4/5 tablespoons of Organic Apple Cider Vinegar with the mother and two tablespoons of sugar. Use this mixture to season the caponata.
Enhance the caponata by adding green olives, capers, and finely chopped basil.
Taste the mixture to determine if the desired balance of bitter-sweet flavors is achieved.
Allow it to cool before serving!