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Ingredients
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1 eggplant, peeled and cut into 1/2-inch cubes
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salt to taste
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¼ cup olive oil, divided
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1 cup finely chopped celery
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1 medium onion, finely chopped
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1 clove garlic, minced
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1 ½ cups canned plum tomatoes, drained and coarsely chopped
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12 green olives, pitted and coarsely chopped
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1 ½ tablespoons drained capers
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1 tablespoon tomato paste
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1 teaspoon minced oregano
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2 tablespoons red wine vinegar
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2 teaspoons white sugar
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1 teaspoon salt
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ground black pepper to taste
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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.