Instructions:

Yield: 6 servings

1/2 cup Raisins
2 tbsp Capers
1/4 cup Black olives, preferably oil cured, chopped
1/4 cup Basil, chopped
1/4 cup Oregsno, chopped
1 ea Eggplant
1/2 tsp Salt
2 ea Garlic cloves, minced
5 tbsp Olive oil
1 ea Red or green bell pepper, chopped
1 ea Yellow onion, chopped
2 ea Tomatoes, chopped
1/4 cup Balsamic vinegar
Salt & pepper

Soak raisins in hot water until plump, about 5 minutes. Drain & place in a bowl with the next four ingredients. Set aside.

Cut eggplant in half lengthwise. Sprinkle cut sides with salt & allow to drain in a colander for 20 minutes. Wipe off salt & pat dry. Cut into 1 inch cubes & set aside.

Saute half the garlic in 3 tbsp olive oil over medium-low heat until just browned. About 3 minutes. Add eggplant & saute, stirring frequently, until soft & just browned, about 8 minutes.

Saute remaining garlic in the rest of the oil in a separate pot over medium low heat for 3 minutes. Add bell pepper & onion & saute till onion is golden brown. Do not overcook. Add tomatoes & cook for 2 minutes. Add this mixture to the eggplant.

Deglaze the pot used for the peppers by returning to stove & raising the heat. Pour in vinegar & quickly swirl. Pour over eggplant mixture. Add raisins plus salt & pepper, mix thoroughly & remove from the heat. Set aside to let flavours blend for at least 30 minutes. Pour over hot polenta to serve.