Sicilian Eggplant Stew

Preparation of eggplant is the first step in preparing this traditional Sicilian dish. Sprinkle salt liberally over sliced eggplant and position it over a bowl, allowing excess moisture to drain. Allow the eggplant to sit for approximately 30 minutes, permitting it to soften and lose excess moisture.

Rinse the eggplant under cold running water, then gently pat it dry with a paper towel to remove any remaining moisture.

Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced celery and cook, stirring frequently, until it becomes tender, approximately 3 to 4 minutes.

Add sliced onion and minced garlic to the skillet, cooking and stirring constantly until the onion is soft and lightly golden, around 4 to 5 minutes.

Transfer the cooked celery mixture to a separate bowl using a slotted spoon, taking care not to include any excess liquid.

In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add sliced eggplant and cook, stirring constantly, until it is lightly browned, about 5 minutes.

Mix the cooked eggplant with the celery mixture, canned tomatoes, pitted olives, capers, tomato paste, and dried oregano. Bring the mixture to a boil, then reduce heat to low and simmer uncovered until the caponata has thickened, approximately 15 minutes.

Add a splash of vinegar, sugar, salt, and black pepper to season the caponata. Transfer it to a serving bowl and garnish with fresh parsley leaves.