Eggplant Caponata (Sicilian Version)

Ingredients

• 1 eggplant, peeled and cut into 1/2-inch cubes

• salt to taste

• ¼ cup olive oil, divided

• 1 cup finely chopped celery

• 1 medium onion, finely chopped

• 1 clove garlic, minced

• 1 ½ cups canned plum tomatoes, drained and coarsely chopped

• 12 green olives, pitted and coarsely chopped

• 1 ½ tablespoons drained capers

• 1 tablespoon tomato paste

• 1 teaspoon minced oregano

• 2 tablespoons red wine vinegar

• 2 teaspoons white sugar

• 1 teaspoon salt

• ground black pepper to taste

• 2 teaspoons minced fresh parsley, or to taste

Description

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer the mixture to a bowl using a slotted spoon.

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes.

Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.