Ingredients

1/2 C. raisins
2 Tbsp. capers
1/4 C. black olives, preferably oil cured, chopped
1/4 C. basil, chopped
1/4 C. oregano, chopped
1 each eggplant
1/2 tsp. salt
2 each garlic cloves, minced
5 Tbsp. olive oil
1 each red or green bell pepper, chopped
1 each yellow onion, chopped
2 each tomatoes, chopped
1/4 C. balsamic vinegar
salt and pepper

Cooking Instructions

Soak raisins in hot water until plump, about 5 minutes. Drain and place in a bowl with the next four ingredients. Set aside. Cut eggplant in half lengthwise. Sprinkle cut sides with salt and allow to drain in a colander for 20 minutes. Wipe off salt and pat dry. Cut into 1 inch cubes and set aside. Saute half the garlic in 3 Tbls. olive oil over medium low heat until just browned. About 3 minutes. Add eggplant and Saute, stirring frequently, until soft and 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 and onion and Saute till onion is golden brown. Do not overcook. Add tomatoes and cook for 2 minutes. Add this mixture to the eggplant. Deglaze the pot used for the peppers by returning to stove and raising the heat. Pour in vinegar and quickly swirl. Pour over eggplant mixture. Add raisins plus salt and pepper, mix thoroughly and remove from the heat. Set aside to let flavors blend for at least 30 minutes. Pour over hot polenta to serve.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)