1 Serve this classic Italian relish as an appetizer with toasted pita bread wedges or baguette slices.
2 Arrange eggplant in a single layer on a baking sheet coated with cooking spray; brush both sides of eggplant with oil. Bake at 500 deg for 15 minutes, turning halfway through cooking time. Dice eggplant, and set aside.
3 Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add celery; sauté 2 minutes. Add onion and garlic; sauté 5 minutes. Add tomato and next 7 ingredients; cook over low heat 10 minutes, stirring occasionally. Remove from heat; stir in eggplant and parsley. Spoon into a bowl; cover and chill 2 hours.