A Sicilian condiment, good on its own or served as a side dish.
Peel and cut into 1/2-inch cubes:
      1 medium eggplant
Salt.
Heat in a large, heavy skillet over medium heat until hot but not smoking:
      2 tablespoons olive oil
Add:
      1 cup finely chopped celery
Cook, stirring often, until softened, about 4 minutes. Add:
      1 medium onion, finely chopped
      1 clove garlic, minced
Cook, stirring often, until the onion is soft and lightly colored, about 5 minutes. Remove with a slotted spoon to a bowl. Add to the skillet:
      2 tablespoons olive oil
Add the eggplant cubes and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Add the celery mixture along with:
      1 1/2 cups canned plum tomatoes, drained and coarsely chopped
      12 green olives, pitted and coarsely chopped
      1 1/2 tablespoons drained capers
      2 tablespoons red wine vinegar
      1 tablespoon tomato paste
      2 teaspoons sugar
      1 teaspoon minced fresh oregano
      1 teaspoon salt
      Ground black pepper to taste
Bring to a boil, 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. Remove to a serving bowl and garnish with:
      2 tablespoons minced fresh parsley
Serve at room temperature with:
      Toasted sliced crusty bread