Eggplant Caponata (Sicilian Version) Recipe

Toss eggplant with salt and place in a colander set over a bowl. Let sit about 30 minutes. Rinse and pat dry.

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.

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.

Season caponata with vinegar sugar salt and black pepper. Transfer to a serving bowl and garnish with parsley.