Sicilian Eggplant And Tuna Salad

By Saveur
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3/4 cup extra-virgin olive oil

2 medium eggplants, trimmed, peeled,

and cut into small cubes

3 celery stalks, trimmed and coarsely chopped

1 medium yellow onion, peeled and chopped

Salt and freshly ground black pepper

1 medium tomato, coarsely chopped (optional)

1/4 cup red wine vinegar

1 tbsp. sugar

3/4 cup capers

1 tbsp. pine nuts

1 6-oz. can oil-packed tuna, drained and broken

up with a fork

1/2 bunch parsley, finely chopped

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