eggplant recipe to try

seems like I could leave the oil out of this process. From AARP

Ted takes justifiable pride in the enticing flavor meld of this version of the traditional Sicilian side dish. It can be served as a condiment on slices of Italian bread.

• 3 tablespoons, extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3/4 cup, chopped celery
• 1/2 cored and seeded red bell pepper, chopped
• 1/2 cored and seeded green bell pepper, chopped
• 6 green and/or black olives, pitted and chopped
• 3/4 cup, tomato puree
• 2 tablespoons, raisins
• 3 garlic cloves

• 1 medium eggplant, peeled and cut into 1/2-inch slices
• 1 tablespoon, red wine vinegar
• 1 tablespoon, balsamic vinegar
• 1 teaspoon each—dried basil, oregano, and parsley
• Salt, to taste
• 1 teaspoon, freshly ground black pepper

Preheat the oven to 400 degrees. Place the eggplant on a nonstick baking sheet, and bake until brown, without turning, about 10 minutes.

Meanwhile, in a deep skillet, heat the oil over medium heat. Add the onions, celery, bell peppers, olives, garlic, tomato puree, and raisins, and sauté over medium heat until the vegetables have softened, about 10 minutes.