How to make it

  • Heat olive oil in a large, heavy saucepan over medium-high heat. Add the onions and saute for 3 minutes. Add the garlic, and saute for 30 seconds. Add the eggplant, season with salt and pepper, and cook until caramelized and softened, stirring occasionally, about 5 minutes. Add the raisins and tomatoes. Saute until the tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated. Add pine nuts and season with vinegars and sweeteners.
  • Stir in the basil and remove from the heat. Adjust seasoning, to taste.

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