Healthy Caponata (Eggplant Appetizer)

Makes about 2 cups

1-1/2 lb. eggplant (about 1 large), trimmed, halved lengthwise
1/4 cup (or more) water
2 TBS olive oil
1 medium onion, diced
2 celery stalks with several leaves, diced
1 garlic clove, minced
1 16 oz. can peeled Italian plum tomatoes, drained, seeded, chopped, juices reserved
2 TBS minced fresh Italian parsley
2 TBS rinsed and drained capers
1 TBS (or more) red wine vinegar
1 TBS chopped pitted brine-cured olives
1 tsp. (or more) sugar
1/2 tsp. salt
Freshly ground pepper
Additional olive oil

Preheat oven to 350 degrees F. Line large roasting pan with foil. Top with eggplant, cut side down. Pour in 1/4 cup water. Bake until eggplant is tender when pierced with skewer, adding more water as needed to prevent burning, about 45 minutes. Cool to room temperature. Using small knife, peel off skin. Cut eggplant into 1/4 inch dice.

Meanwhile, heat oil in heavy large skillet (preferably nonstick) over medium-low heat. Add onion, celery stalks and leaves and garlic and cook until tender, stirring occasionally, about 10 minutes. Add diced eggplant and cook until beginning to brown, stirring occasionally, 10-15 minutes. Add tomatoes and 3 to 4 tablespoons reserved juices. Stir in parsley, capers, 1 TBS vinegar, olives, 1 tsp. sugar and salt. Season with pepper. Cover and cook 5 minutes. Cool completely.
(Season caponata with additional vinegar and sugar if desired. Drizzle lightly with olive oil and serve.