Start by dicing the eggplant, red onion, celery, and red bell pepper into uniform pieces for even cooking. Mince the garlic finely and chop fresh basil, setting everything aside.

In a large skillet, heat about two tablespoons of olive oil over medium heat. Once the oil shimmers, add the diced vegetables and sauté for 8-10 minutes, stirring occasionally, until they soften and begin to caramelize.

Stir in the minced garlic and let it sauté for about 30 seconds until fragrant. Next, add the canned diced tomatoes, green olives, and capers to the skillet. Bring the mixture to a gentle simmer, covering the pan and allowing it to cook for 20-25 minutes.

Once the vegetables are tender, gently fold in the cannellini beans along with the red wine vinegar and half of the chopped basil. Season the dish with salt and pepper to taste, cooking for an additional 5 minutes.

Remove the skillet from the heat and let it sit for a moment. You can serve your White Bean Eggplant Caponata warm or at room temperature, either as a main dish or a scrumptious side.