Ingredients

• 1 eggplant , peeled and cut into ½-inch cubes
• salt to taste
• 0.25 cups olive oil , divided
• 1 cup finely chopped celery
• 1 medium onion , finely chopped
• 1 clove garlic , minced
• 1.5 cups canned plum tomatoes , drained and coarsely chopped
• 12 greens olives , pitted and coarsely chopped
• 1.5 tablespoons drained capers
• 1 tablespoon tomato paste
• 1 teaspoon freshly 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

Instructions

1. 1 Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
3. 3 Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
4. 4 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.
5. 5 Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition per serving