Directions
Step One
Heat half the olive oil in a large pan over medium heat. Add celery; cook, stirring often, until translucent. Add onion and garlic; do not let the garlic char. Cook for about 5 minutes or until onion become translucent. Remove ingredients from pan and set aside.
Step Two
Heat remaining 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 sauce and basil. Cook on a low to medium heat until eggplants absorb the sauce and ingredients are tender – about 8-10 minutes.
Step Three
Season caponata with remaining ingredients, to taste. Top with chopped parsley and serve!