Step 1

Place the cubed eggplant in a colander and salt it generously with approximately 2-3 teaspoons. Let it drain in the sink or over a plate or bowl for approximately 45 minutes. Pat it dry with paper towels to remove excess moisture and salt.

Step 2

Heat the olive oil in a large heavy skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook 5-7 minutes or until the onion begins to soften.

Step 3

Add the celery and continue cooking, stirring frequently until very soft.

Step 4

Add the eggplant to the skillet and cook until it begins to soften, approximately 3-4 minutes.

Step 5

Add the red bell pepper. Cook until beginning to soften 3-4 minutes then add the tomatoes.

Step 6

Add the cumin, coriander, paprika and crushed red pepper flakes and give it a stir.

Step 7

Add the vinegar, green olives and raisins.

Step 8

Bring to a simmer, cover, reduce heat to low and simmer for 10-12 minutes.

Step 9

Stir in the cilantro and season to taste with salt and black pepper to taste.

Step 10

Let cool to room temperature before serving over crusty or grilled bread.