Directions

1. 1. 1. Remove the stems from the eggplant, peel, and cut into 3/4-inch dice. Place the eggplant in a colander, sprinkle liberally with salt, and let drain, stirring occasionally, for 1 hour.
2. 2. 2. While the eggplant is draining, soak the sliced onions in a large bowl of cold water to cover for 30 minutes. Drain the onions and dry on kitchen towels.
3. 3. 3. Blanch the celery in a saucepan of boiling salted water for 1 minute. Drain the celery in a sieve and dry on kitchen towels.
4. 4. 4. Heat 1/4 cup of the olive oil in a large skillet with a lid over moderate heat until hot but not smoking. Add the onions and cook, stirring, for 10 minutes, until very soft but not browned. Add the tomatoes, olives, capers, pine nuts, and raisins. Season with freshly ground black pepper. Simmer, covered, for 15 minutes. Let stand, covered.
5. 5. 5. Rinse the eggplant to remove the salt and dry on kitchen towels. Heat the remaining 1/2 cup of olive oil in another large skillet over moderate heat until hot but not smoking. Add the eggplant, in batches, and cook, stirring frequently, for 10 to 15 minutes, or until cooked through but still firm. Season the eggplant with salt and pepper, remove with a slotted spoon, and drain on paper towels. Add the celery to the skillet with the oil and cook over moderate heat, stirring, for 5 minutes, or until softened but not browned. Remove the celery with a slotted spoon to the skillet with the tomato mixture.
6. 6. 6. Add the eggplant to the tomato mixture, and cook over moderate heat, uncovered, for 10 minutes. Stir in the vinegar and the sugar, and cook for 10 minutes to evaporate the vinegar. Taste and adjust the seasonings. Bring to room temperature.
7. 7. 7. When ready to serve, stir in the hard-boiled eggs, if desired. Place on a platter and garnish with the parsley.