Eggplant Caponata (Sicilian Version)

Ingredients (16)

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