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["For the Aubergine: Smash each olive with flat side of knife or possibly kitchen mallet to facilitate removal of pit.", "To eliminate strong salt flavor from olives, soak pcs in cool water for rest of preparation time, changing water 3 times.", "Peel aubergine.", "Cut in half lengthwise, then cut each half into 1/2-inch slices lengthwise.", "Cut lengths into 1/2-inch pcs.", "Place oil and celery in large, heavy-bottomed pot.", "Saute/fry over medium heat till celery is translucent/soft but not browned, about 5 min.", "Add in aubergine.", "Coat it with oil and cook, stirring so it doesn't burn or possibly stick, about 5 min.", "Drain olives and add in them to pot, mixing well.", "Stir in raisins.", "Season to taste with salt and pepper.", "Cover and cook at low heat till aubergine is quite soft, almost a chunky paste, 40 to 60 min.", "Stir from time to time.", "For the Tomato Sauce: Place tomatoes in bowl and squeeze them into a puree with your hands.", "Place extra virgin olive oil and garlic into small, heavy saucepan over medium heat.", "When garlic turns golden brown on all sides, 2 to 3 min, throw away it.", "Stir tomatoes into oil till well-blended and ""creamy.""
