Ruth's Eggplant Caponata

Ingredients

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