Eggplant Caponata (Sicilian Version)

 

 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 medium 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

*METHOD*

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