To prepare the eggplants, chop them into 1-inch pieces and sprinkle them with salt.
Leave them for approximately 30 minutes, during which time they will release excess water
Heat up a large skillet over medium heat and pour in some olive oil.
Saute the eggplant cubes for 10-15 minutes until they turn a crispy brown on all sides.
Take the eggplant out of the pan and reserve it.
Sautee diced onions in the pan until they become tender and translucent.
After that, add diced tomatoes, capers, and sliced olives to the pan and cook the mixture for roughly 5-7 minutes until the tomatoes have released their juices and the texture has thickened slightly.
Stir in the cooked eggplant after adding it back to the pan.
Add salt, sugar, and balsamic vinegar as desired.
Cook for an additional 5-7 minutes after combining.
Before serving, take the caponata off the stove and allow it cool slightly.