Heat oil in a large skillet ; add celery , onion , bell peppers, garlic and carrot, and cook uncovered 10-12 minutes. Transfer vegetables to shallow baking dish , reserving the oi
. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring , over moderate heat, until lightly golden. Add to vegetables in baking dish. Add tomatoes, green olives , vinegar, sugar, basil, and parsley and place in oven at 350°F for 1/2 hour.