Eggplant Caponata (Sicilian Version)

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.