Caponata

	In a small pot, boil the celery for about 5-7 minutes until tender and cut it into small pieces. In a medium saucepan, pour in olive oil, add onion, red bell pepper, and garlic, and cook over medium heat for about 5 minutes.
	Add diced tomatoes...
	...and basil...
	...then add olives, capers, and ground black pepper.
	Cook for another 10 minutes and set aside.
	Cut the eggplants into cubes of 2-3 cm. In a skillet, heat the oil and add the eggplants.
	Carefully fry until golden brown (about 8-10 minutes). Season with salt.
	Move the saucepan with the tomatoes to the stove, set to medium heat, and add the eggplants.
	Add the boiled celery and mix well.
	In a small bowl, mix sugar with vinegar.
	Pour the vinegar mixture into the saucepan, cover with a lid, and cook until thickened for 5 minutes.
	Season to taste with salt and pepper. Let it sit for at least a day. The dish can be served warm or cold.
	If serving cold, take the appetizer out of the refrigerator an hour before serving. Place the caponata on a large plate and garnish with boiled eggs, orange slices, and fresh basil.