Eggplant Capanota

1 ea.      Eggplant (Peeled) Diced
¼ Cp.    Olive Oil
3 Tb.     Tomato Paste
4 ea.      Tomatoes Vine Ripe Peeled and Diced
½ cp.     Olives, Kalamata, Manzanilla
3 Tb.     Capers
½ ea.     Onions
1 ea.      Red pepper
¾ Cp.    Celery
3 Tb.     Parsley
1 Tb      Basil Dried
1 Tb      Oregano
3 Tb.     Balsamic
2 tsp.     Sugar
¼ cp.     Dried Currants
TT         Salt
TT         Pepper

Sear eggplant cubes with olive oil over medium heat in a large, cast-iron pan until golden and just barely tender. Transfer eggplant to a platter. In same pan, sweat celery, peppers and onion until tender but not soft. Add garlic, coriander, chili flakes, oregano, basil and tomato paste and cook for 1 minute. Add fresh tomatoes, vinegar, sugar, olives, capers, olives, and red currants. Stir in cooked eggplant and cook 4 minutes. Add chopped parsley and season to taste. Reserve until needed