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1
Cut eggplant into small cubes (about 1/2 inch) and transfer to a colander. Toss with 2 teaspoons of salt. Let drain 1 hour.
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2
While waiting for the Eggplant, prep your other ingredients by chopping your onions, tomatoes, garlic, capers, olives and measuring your vinegar and sugar. Put everything aside.
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3
After an hour, gently squeeze (I use a potato ricer to do this task) eggplant to remove excess moisture and pat dry (they need to be very dry). Heat about 1 1/2 cup of the oil in a heavy skillet over moderately high heat until very hot. You can test the oil by adding one of the eggplant cubes, if it rapidly bubbles up, the oil is ready. Fry the eggplant in batches (don't crowd the pan, you want the eggplant to crisp up) stirring and turning constantly with a slotted spoon, until browned and tender, 3 to 5 minutes per batch. Transfer to a tray lined with paper towels to drain and cool.
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4
Pour off all but 2 tablespoons oil from skillet, then reduce heat to moderate and cook onion, until translucent. Add the garlic and cook until golden, season with salt and pepper, stirring occasionally, about 5 minutes of so.
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5
Add the eggplants and tomatoes and stir to coat. Then add the olives, cappers and cook for about 2-3 minutes more to mesh all the flavors together.
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6
Now the tricky part, building the sweet and sour flavor.
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7
I usually start by adding the vinegar and sugar in increments of 1 tablespoon at a time, stirring and cooking for about 1-2 minutes after each addition and tasting it as you go along until you get the right amount balance to your taste. I'm also at the same time, adjusting the salt and pepper if needed.
