Moroccan Grilled Eggplant With Tomato Sauce - cooking recipe

Ingredients

2 tablespoons olive oil
1 sweet onion, finely chopped
2 carrots, peeled and finely chopped
2 celery ribs, finely chopped
28 ounces canned crushed tomatoes
1 cup dry white wine, or
1 cup vegetable stock
2 tablespoons tomato paste
2 teaspoons cinnamon
2 teaspoons cumin
2 teaspoons coriander
1/4 cup golden raisin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cilantro, chopped
2 large eggplants
2 large ripe tomatoes, thinly sliced
1/3 cup pine nuts
2 tablespoons olive oil, for brushing

Preparation

TO MAKE SAUCE.
Heat oil in heavy pan with a tight lid.Add onion, carrot, and celery and saute until soft, but not brown.
Add tomatoes, wine or stock, and tomato paste and bring to a boil.
Cover, reduce heat to a simmer and cook for 20 minutes.
Stir in cinnamon, cumin, coriander, salt, pepper, and raisins.
Simmer uncovered for 15 minutes, stirring occasionally until thick.
Remove form heat and add 1/4 c cilantro.
TO MAKE DISH.
Preheat oven to 350 degrees.
Grease bar-be-que and preheat.
Slice eggplants lengthwise into 1/4 in slices and brush both sides with olive oil.
Grill eggplant on both sides until golden brown and soft or fry in frying pan.
Oil a 12 cup baking dish.
Spread a layer of sauce on the bottom, then a single layer of eggplant, repeating until eggplant is all used up, ending with sauce.
Overlap tomato slices on top and sprinkle with pine nuts.
Bake for 30 minutes until nuts are golden.
Let rest for a few minutes, sprinkle with cilantro, and serve.