Without peeling, cut eggplant into 1-in. (2.5 cm) thick slices; layer in large bowl, sprinkling each layer with salt. Cover with cold water. Weigh down with small inverted plate; let stand for 30 minutes. Rinse eggplant; cut into cubes and press out excess liquid. In bowl, toss eggplant with sugar and half the olive oil; set aside.

Peel and halve tomatoes, gently press out seeds, cut into chunks and set aside. Seed and remove ribs from red, green and cubanelle peppers; cut into 1-in. (2.5 cm) squares.

In large, shallow, microwaveable dish, combine peppers, onion, garlic and fennel; add remaining oil and toss well. Microwave, uncovered at High for 6 minutes or until onions are translucent. Transfer to large bowl; set aside. Spread eggplant in the shallow dish; microwave, uncovered, at High for 4 to 5 minutes or until tender-firm, stirring halfway through. Add to pepper mixture.

Place tomatoes in the shallow dish; toss with 3 tbsp (50 mL) balsamic vinegar and the thyme. Tuck basil among tomatoes; microwave, uncovered, at High for 5 minutes or just until cooked through, rotating dish once. Discard basil. Add to eggplant mixture along with remaining vinegar, capers and 1/2 tsp (2 mL) salt. Let cool, toss gently. Refrigerate in sterilized, tightly covered container for at least 24 hours or for up to 2 weeks.

Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.