Eggplant Caponata (Sicilian Version)

Details

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 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