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Export 15 ingredients for grocery delivery
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.
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