1/2 c. olive oil
1 eggplant (approx. 1 1/2 lb.)
1 onion
2 cloves garlic
2 tomatoes
1 can tomato paste
Juice of 1 lemon
1/2 c. raisins
Salt & pepper to taste

1. Peel and cube the eggplant; cook with the chopped onion in the olive oil for 10 minutes.

2. Chop with the tomatoes and grate or dice the garlic. Add with the rest of the ingredients, and cook for 15 minutes. Serve with rice.