Place the cubed eggplant into a large strainer and generously apply salt. Toss, apply more salt (to cover evenly) and allow the eggplant to sit for 30 minutes. The idea is to draw liquid and bitter taste out of the eggplant.
Thoroughly rinse the eggplant under cold water, allow to drain and then dry with paper towel.
In a large fry pan over medium heat, warm the olive oil and then add the eggplant. Fry until the eggplant just begins to soften.
Add the onion and celery and continue to fry until the onion becomes translucent.
Add the bell pepper and chopped tomatoes and cook until the bell pepper softens and the tomatoes start to lose their juice and a sauce is forming. (Also if it becomes dry, add a tablespoon or two of water.)
Mix the sugar into the vinegar and pour then into the pan. Stir thoroughly.
Cook for approximately another 5 minutes.
Add the capers, olives and season to taste with salt and pepper.
Cook for another few minutes until all flavors are nicely combined.
At this point you can remove from heat and serve or allow to cool and refrigerate for later use.
Recipe by Costco Diva at http://www.costcodiva.com/caponata/