Instructions: Peel the eggplants and cut into 3/4-inch cubes. Sprinkle with coarse salt and drain in a colander, weighted, for one hour. Rinse well, and dry in a kitchen towel. Heat 1/2 cup olive oil in a large saute pan and fry the eggplant in batches until golden on all sides, adding more oil if necessary. Drain on paper towels.

Saute the onion in a 1/2 cup olive oil, stirring to coat, cover and cook until just tender but not brown. Remove cover, add the blanched celery, and cook a minute longer. Add the olives, capers, tomatoes, tomato paste, vinegar, sugar and the optional raisins.

Stir in the eggplant and simmer for another 10 minutes. Season with salt to taste. Cool and refrigerate for 24 hours.

Serve chilled or at room temperature, sprinkled with the toasted, slivered almonds.

This recipe yields 6 to 8 servings.

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