sicilian aubergine caponata - Calgary Avansino | eat.feel.live.well

Ingredients

• 6 tbsp olive oil
• 3 medium or 2 large aubergines, cut into 2-3cm chunks
• 1 tsp dried oregano
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 3 celery stalks, chopped
• 1 large yellow onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely sliced
• 1 small bunch fresh flat-leaf parsley, roughly chopped, plus extra to garnish
• 2 tbsp capers
• 1 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 5 large ripe tomatoes, roughly chopped
• 1 tbsp tomato paste
• 2 tbsp pine nuts, toasted