Eggplant Caponata (Sicilian Version) Recipe

Ingredients For Eggplant Caponata (Sicilian Version) Recipe

• 1 inch Eggplant, peeled and cut into 1/2 cubes
• As required Salt
• 0.25 cup Olive Oil, Divided
• 1 cup Finely Chopped Celery
• 1 Onion, Finely Chopped
• 1 Clove Garlic, Minced
• 1.5 cup Canned plum tomatoes, drained and coarsely chopped
• 12 Green olives, pitted and coarsely chopped
• 1.5 tablespoon Drained Capers
• 1 tablespoon Tomato paste
• 1 teaspoon Minced oregano
• 2 tablespoon Red wine vinegar
• 2 teaspoon White sugar
• 1 teaspoon Salt
• As required Ground black pepper