Instructions: Place the eggplants in a colander and sprinkle with 1 tablespoon salt. Let sit for 1 hour to let them drain their bitter juices. Heat the olive oil until it is very hot. Gently squeeze the eggplant dry and blot with paper towels; fry until golden all over, turning often. Remove with a slotted spoon and place in a serving bowl. Add the onion and celery to the olive oil, and cook until crsip-tender about 5 minutes. Stir in the tomatoes, olives, capers, vinegar, sugar, salt and pepper. Cook over medium heat for 5 minutes. Pour over the eggplants in the bowl. Add the basil and stir gently. Serve at room temperature.

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