Roasted Eggplant Caponata

• 1 1/2 pounds eggplant, cut into 1-inch pieces
• 6 tablespoons extra-virgin olive oil, divided
• Salt
• Freshly ground black pepper
• 1 bunch celery hearts, sliced
• 1 red onion, halved lengthwise and thinly sliced
• 1 cup good-quality tomato sauce
• 1 cup green olives, pitted and torn into thirds
• 1/4 cup capers, rinsed and drained
• 1 tablespoon sugar, or to taste
• 1/4 cup white wine vinegar
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

1. Preheat the oven to 425.
2. Toss the eggplant with 4 tablespoons olive oil in a large bowl, and season with salt and pepper.
3. Arrange the eggplant on a baking sheet in 1 layer and roast until browned and tender, flipping halfway through, about 25 minutes.
4. Let cool.
5. Meanwhile, cook the celery in a small pot of boiling water until crisp-tender, about 3 minutes.
6. Drain and rinse under cold running water until cooled.
7. Drain well, and set aside.
8. Heat the remaining 2 tablespoons olive oil in a large skillet over moderately high heat.
9. Add the onion and cook, stirring occasionally, until just golden, about 5 minutes.
10. Add the olives, capers, reserved celery, tomato sauce, sugar, vinegar and salt to taste.
11. Gently stir in the eggplant, being careful not to break up the pieces.
12. Simmer for 2 to 3 minutes, then transfer to a large bowl or platter and cool.
13. Garnish the caponata with the chopped parsley, and serve cold or at room temperature.

eggplant, extravirgin olive oil, salt, freshly ground black pepper, celery, red onion, tomato sauce, green olives, capers, sugar, white wine vinegar, flatleaf parsley

Taken from www.foodandwine.com/recipes/roasted-eggplant-caponata (may not work)