1 pound eggplant
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
6 celery stalks, peeled and sliced on a diagonal into 1/2-inch pieces
1 large red onion, cut into 1-inch thin pieces
2 garlic cloves, thinly sliced
1/4 cup capers in salt
1 28-ounce can peeled San Marzano tomatoes—cut into 1-inch pieces, sauce reserved
1/4 teaspoon granulated cane sugar
3 tablespoons red wine vinegar
12 sea scallops, about 1 pound
8 basil leaves, roughly chopped