Creating Classic Caponata is simple if you follow these clear steps:

1. Prepare the Eggplant: Sprinkle diced eggplant with salt and let it sit for about 30 minutes. This helps remove excess moisture and bitterness. Rinse and pat dry.
2. Sauté the Vegetables: In a large skillet, heat a generous amount of olive oil over medium heat. Add the onion and celery, sautéing until softened, about 5 minutes.
3. Cook the Eggplant: Increase the heat slightly and add the prepared eggplant to the skillet. Cook until the eggplant is golden and tender, about 10-15 minutes. Stir occasionally to ensure even cooking.
4. Add Peppers and Tomatoes: Stir in the diced red bell pepper and the tomatoes. Cook for an additional 10 minutes until the mixture is well combined and the tomatoes have broken down.
5. Incorporate Olives and Capers: Add the green olives and capers to the skillet, stirring until well mixed. Cook for a few more minutes.
6. Create the Sweet and Sour Flavor: Mix the red wine vinegar and sugar in a small bowl, then pour it over the vegetable mixture. Stir thoroughly and cook for another 5-8 minutes, allowing the flavors to meld.
7. Season to Taste: Add salt and pepper as needed, adjusting the flavors to your preference.
8. Cool and Serve: Remove the pan from the heat and let it cool slightly. Classic Caponata can be enjoyed warm, at room temperature, or even chilled.

These straightforward steps will help you to create this amazing dish without any hassle.