Eggplant Caponata (Sicilian Version)

• 1 eggplant, peeled and cut into 1/2-inch cubes
• salt to taste
• 1/4 cup olive oil, divided
• 1 cup finely chopped celery
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 1/2 cups canned plum tomatoes, drained and coarsely chopped
• 12 green olives, pitted and coarsely chopped
• 1 1/2 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

1. Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. 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 mixture to a bowl using a slotted spoon.
3. 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.
4. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

eggplant, salt, olive oil, celery, onion, clove garlic, tomatoes, green olives, capers, tomato paste, oregano, red wine vinegar, white sugar, salt, ground black pepper, fresh parsley

Taken from www.allrecipes.com/recipe/247268/eggplant-caponata-sicilian-version/ (may not work)