Sicilian Eggplant Caponata

Recipe View Prepare the Eggplant: Toss the cubed eggplant with a generous pinch of salt in a colander set over a bowl. Allow it to sit for 30 minutes to drain excess moisture. (30 minutes)

Recipe View Sauté the Aromatics: Rinse the eggplant and pat it dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the celery and cook, stirring frequently, until softened, about 3-4 minutes. Add the onion and garlic, continuing to cook until the onion is translucent and lightly golden, approximately 4-5 minutes. Transfer the sautéed vegetables to a bowl using a slotted spoon. (10 minutes)

Recipe View Brown the Eggplant: Add the remaining 2 tablespoons of olive oil to the skillet. Add the eggplant and cook, stirring occasionally, until it is lightly browned and tender, about 5 minutes. (5 minutes)

Recipe View Combine and Simmer: Return the celery mixture to the skillet. Stir in the tomatoes, olives, capers, tomato paste, and oregano. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered, allowing the caponata to thicken, about 15 minutes. (15 minutes)

Recipe View Season and Serve: Stir in the red wine vinegar, sugar, salt, and black pepper. Adjust seasonings to taste. Transfer the caponata to a serving bowl and garnish with minced fresh parsley before serving. (5 minutes)