- 1 eggplant, peeled and cut into 1/2-inch cubes
- salt to taste
- 1/4 cup olive oil, divided
- 1 cup finely chopped celery
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1 1/2 cups canned plum tomatoes, drained and coarsely chopped
- 12 green olives, pitted and coarsely chopped
- 1 1/2 tablespoons drained capers
- 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 teaspoons minced fresh parsley, or to taste
- 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.