1 one-pound eggplant, cut into 3/4-inch chunks
1. Several hours or day before serving, prepare eggplant: In large deep skillet or 5-quart saucepot heat 1 inch water to boiling. Add eggplant, cover, and simmer 5 minutes. Drain eggplant in colander.
1/4 cup rice-wine vinegar
1/4 cup chopped fresh basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 clove garlic, finely chopped
1/4 cup golden raisins
2 tablespoons drained chopped pimiento
2 tablespoons pine nuts, toasted
2 tablespoons olive oil
2. In medium-size bowl, whisk together vinegar, basil, oregano, sugar, pepper, salt, and garlic. Stir in eggplant; cover and refrigerate at least 2 hours or overnight, stirring occasionally.
3. About 1 hour before serving, add raisins, pimiento, pine nuts, and oil to eggplant mixture. Cover and set aside, stirring occasionally; serve at room temperature.
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