Caponata (Eggplant Relish)

Let's Cook

1. Step 1.

   Peel and cut into ½-inch cubes: 1 medium eggplant (about 1 pound)

2. Step 2.

   Sprinkle generously with: Salt

3. Step 3.

   Place in a colander and let stand at least 30 minutes and up to 1 hour. Rinse and pat dry. Heat in a large heavy skillet over medium heat: 2 tablespoons olive oil

4. Step 4.

   Add and cook, stirring often, until softened, about 6 minutes: 1 cup finely chopped celery; 1 medium onion, finely chopped; 1 garlic clove, minced

5. Step 5.

   Transfer the vegetables to a bowl. Add to the skillet: 2 tablespoons olive oil

6. Step 6.

   Add the eggplant cubes and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add the celery mixture along with: One 14 ½-ounce can diced tomatoes, drained; 12 pitted green olives, such as Castelvetrano, coarsely chopped; 2 tablespoons red wine vinegar; 1 ½ tablespoons drained capers; 1 tablespoon tomato paste; 2 teaspoons sugar; 1 teaspoon minced fresh oregano or ¼ teaspoon dried oregano; 1 teaspoon salt; Black pepper to taste

7. Step 7.

   Bring to a boil, then reduce the heat to low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust the seasonings with additional salt, pepper, and vinegar if needed. Transfer to a serving bowl, let cool, and garnish with: 2 tablespoons minced parsley

8. Step 8.

   Serve at room temperature.