Eggplant Stew

1 medium eggplant
1 green bell pepper
2 stalks celery
1 carrot
Olive or vegetable oil
1/2 cup blanched almonds or pine nuts
1 can (15-ounce) diced tomatoes, or 2 fresh tomatoes
1/2 cup raisins
1/4 cup green olives, rinsed
A few teaspoons capers (optional)
Dried oregano
Dried or fresh mint
Salt and pepper
15 ounces garbanzo beans, rinsed and drained
Sweetener (sugar, molasses, cane syrup)

Cut the eggplant into wedges and cover gently with salt. Leave this for at least an hour and wipe off the liquid. Cut into chunks about 1 inch on each side.
Chop the bell pepper, celery, and carrot into ˝-inch pieces. Sauté in hot oil for a bit, and then add the almonds or pine nuts. Add the eggplant pieces. And sauté some more.
Add the can of tomatoes and add one canful of water (or enough to barely cover the veggies). Add the raisins, green olives, capers, oregano, mint, salt, and pepper. Bring to a boil. Lower heat and cover. Let it simmer for about 30 minutes to an hour, until the eggplants are soft. If there’s too much liquid, uncover and let some of the liquid evaporate.
Add the garbanzo beans and heat them through. Correct the seasoning. If it is too sour, add some sweetener.