Caponata

Name: Caponata
Cuisine: European, Italian, Mediterranean
Ingredients: • 1/2 cup olive oil; • 380 grams eggplant (*see note, cut into 1-inch pieces); • 40 grams pine nuts (~1/4 cup); • 140 grams red onion (~1/2 onion, 1/2-inch dice); • 120 grams celery (~2 stalks, 1/4-inch dice); • 70 grams pitted green olives (~1/2 cup, sliced in half); • 30 grams capers in brine (~2 tablespoons, drained); • 3 tablespoons tomato paste; • 50 grams raisins (~1/4 cup packed); • 2 tablespoons red wine vinegar; • 1 tablespoon dark brown sugar; • salt; • ground black pepper; • flat-leaf parsley (chopped for garnish)