Slice and salt the aubergines. Place a weight over and let them drain for one hour to rid them of the bitter water. Wash, dry, and dice the aubergines and sauté in olive oil. Cook until tender but still crisp and set aside. Sauté the onion and the green celery in 4 tbsp of oil. When the mixture of onion and celery is golden brown, add the tomatoes, olives, capers, and allow to cook for 10 minutes. Combine the whole with the aubergines; add chopped basil and salt to taste. Pour on a serving dish and serve warm or cold (room temperature), as a side dish or a starter.