The Crisper Whisperer: How to Handle Eggplant Overload Recipe

Ingredients

• 1 medium eggplant
• 1/4 cup olive oil, divided
• 3 ribs celery, finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 14.5-ounce can diced tomatoes, drained
• 20 large green olives, pitted and chopped
• 3 tablespoons drained capers
• 2 tablespoons red wine vinegar
• 2 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon minced fresh oregano
• 1 teaspoon Kosher salt
• Ground black pepper to taste
• 2 tablespoons minced fresh parsley
• 2 tablespoons chopped fresh basil

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