Eggplant Caponata Recipe

Ingredients

• 1 eggplant ((about 1 1/4 to 1 1/2 pounds; cut into 1-inch cubes))
• Kosher salt
• ⅓ cup plus 2 tablespoons olive oil ((if needed))
• 1 cup chopped onion
• 2 cups sliced celery ((preferably hearts))
• ¼ cup tomato paste
• 1 cup green olives either pitted or with pimentos
• ¼ cup drained and rinsed capers
• 2 tablespoons sugar
• ⅓ cup red wine vinegar
• ½ cup chopped parsley