Step 1

Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.

Step 2

Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.

Step 3

Remove the eggplant and set them aside on paper towels to drain. Add the olive oil to the pan and turn the heat o medium heat.

Step 4

Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly caramelized.

Step 5

Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.

Step 6

Add in the olives, capers, vinegar, and sugar and stir to combine.

Step 7

Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.

Step 8

Place in the tomatoes and tomato paste and cook until the mixture thickens. You may need to turn the heat to low medium.

Step 9

Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.

Step 10

Serve, can, or place in the refrigerator until you are ready to use it.