Roasted Eggplant Caponata

Ingredients

• 1 1/2 pounds eggplant, cut into 1-inch pieces
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 bunch celery hearts, sliced
• 1 red onion, halved lengthwise and thinly sliced
• 1 cup good-quality tomato sauce
• 1 cup green olives, pitted and torn into thirds
• 1/4 cup capers, rinsed and drained
• 1 tablespoon sugar, or to taste
• 1/4 cup white wine vinegar
• 2 tablespoons chopped fresh flat-leaf parsley, for garnish

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