Celery plays an important role in this version of the Italian eggplant dish, which can be served as an appetizer dip, or spooned onto bread for a sandwich.
1. Heat oil in large skillet over medium heat. Add celery, tomatoes, and onion; cook 3 minutes. Add eggplant, and season with salt and pepper, if desired. Cook 5 minutes. Stir in olives, raisins, capers, vinegar, tomato paste, sugar, and 11/4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer 45 minutes, stirring occasionally. (If vegetables look dry, add 1 to 2 Tbs. water.) Season with salt and pepper, if desired. Cool. Stir in parsley.
2. Serve at room temperature as part of antipasto platter, or spooned on toast or crackers, if using.