In a medium pan, sauté the eggplant in olive oil in small batches until lightly cooked, about 4 minutes, stirring occasionally. Set aside in metal bowl. In the same pan, sweat the celery, shallots and garlic on low/medium until the garlic becomes fragrant. Add the tomatoes and cook another 30 seconds. Add this mixture in with the eggplant and let cool. Once the mixture is at room temperature, add the basil and lemon juice and season with salt and pepper. Serve with tortilla chips. This mixture can be refrigerated overnight.
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