Badrijan 2 Eggplant with      Tomato, Onion & Bell Pepper There are so many ways to prepare Eggplant. This Middle East variation is done on the stove top. It is absolutely delicious. Serve it as an appetizer with fresh or toasted Pita Bread, or as a side dish with grilled or roasted Meat. This recipe is very similar to the Italian Caponata. Try them both and decide which flavor you prefer! 1 - 1 1/2 pound Eggplant (1/2" cubes - peeled OR unpeeled) 3 Tbls Coarse Salt 5 tbls Olive Oil (1 Tbl + 4 Tbls) 1 stalk of Celery (finely chopped) 1/2 cup Onion (finely chopped) 1/4 cup Red Bell Pepper (cut into 1/2" pieces) 1 tsp Garlic (very thinly sliced OR chopped) [ 2 Tbls Black Raisins - OPTIONAL] [ 2 tbls Pine nuts -OPTIONAL] 2 cups Tomato (peeled, seeded and chopped) 1 tsp sugar 1/8 tsp ground Black Pepper 1. Toss Eggplant cubes with coarse salt.           Spread in colander over bowl to drain (1/2 hour). 2. In large pan, saute Onion and Celery with 1 Tbl Oil           until onion just begins to turn golden. 3. Add Red Bell Pepper, Garlic           [and OPTIONAL Raisins & Pine Nuts]           Saute about 2 more minutes. Do NOT burn Garlic.           remove from pan, set aside. 4. Rinse salted eggplant briefly, spread on towel, pat dry.           Heat remaining 4 tbls Oil until very hot.           Quickly fry eggplant cubes until they start to soften,           stirring constantly so they do not stick, do NOT mash.           (Some of the Eggplant will become mushy . . . that's OK) 5. Add previously sauteed Onion, Celery, Red Bell Pepper,           Garlic and [OPTIONAL Raisins & Pine Nuts]           Add Tomato, Sugar and Black Pepper. 6. Fold everything together, bring to boil.           Lower heat, cover partly, simmer slowly 15 - 20 min. 7. Remove cover, continue cooking a few minutes more           to evaporate excess liquid.           The Eggplant should be wet & saucy, but not swimming in liquid. 8. Allow to cool in pan (~1/2 hour) Serve at room temperature           or refrigerate for up to 5 days.