First: slice 2 eggplants, then quarter into cubes.
Second: scatter in cake pan and cover with sea salt and a little olive oil.
Third: bake at 350 degrees F for 20-3-0 minutes to dry the eggplant until quite soft.
Fourth: mix in chopped parsley, green onions.
Fifth: chop 2 cloves of garlic, a number of black olives, some green olives
(as large as possible) mix in.
Sixth: add 1/2 cup of raisins.
Seventh: add 1/2 cup ofolive oil, 1/2 cup whitevinegar, and some sea salt.
Eighth: Put in plastic container in the fridgefor 4 days, then serve.
Will keep fresh for several weeks.