Sicilian Eggplant Caponata Recipe

Ingredients

• 1 eggplant, peeled and cut into 1/2-inch cubes
• Salt to taste
• 1/4 cup olive oil (divided)
• 1 cup celery, finely chopped
• 1 onion, finely chopped
• 1 clove garlic, minced
• 1 1/2 cups plum tomatoes (canned, drained and coarsely chopped)
• 32 grams pitted olives (12 green olives, coarsely chopped)
• 1 1/2 tablespoons capers, drained
• 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 tablespoons parsley, minced (fresh parsley, or more or less to taste)