In a large heavy skillet heat the oil over a medium flame. Add celery and sauté until soft, about 2 minutes. Add the eggplant and sauté until softens, about 2 minutes. Add the onion and garlic sauté about 3 minutes.
Add diced tomatoes with juice, simmer over medium-low heat until the flavors blend and mixture thickens, stirring often, about 20 minutes. Stir in the vinegar, sugar, capers and salt & pepper. Transfer Caponata to a bowl and garnish with Basil & Parsley, serve and enjoy!