EGGPLANT SALAD WITH FENNEL, OLIVES, AND RAISINS

DIFFICULTY: 1

PREPARATION: 30 minutes

COOKING: 20 minutes

SERVINGS: 4

INGREDIENTS:

• 1 lb. (500 g) eggplant, diced
• 7 oz. (200 g) red onion, diced
• 14 oz. (400 g) red bell peppers, diced
• 10 1/2 oz. (300 g) ripe tomatoes, diced
• 3 1/2 oz. (100 g) black olives
• 3 1/2 oz. (100 g) raisins, or about 2/3 cup packed
• 1 oz. (30 g) pine nuts, or about 3 1/2 tbsp., toasted
• 1 bunch fennel, diced
• 1/3 cup (80 ml) red wine vinegar
• 1/3 cup (80 ml) extra-virgin olive oil
• 2 cloves garlic
• 1/2 oz. (15 g) fresh basil, or about 30 leaves
• salt and pepper

INSTRUCTIONS:

1. Clean and dice each vegetable separately.
2. In a small bowl of warm water, soak the raisins for 15 minutes; then drain them and squeeze out any excess liquid.
3. Heat the oil in a pan over medium heat and sauté the onion.
4. Add the eggplant, peppers, fennel and garlic and let cook until the eggplant softens, about 10 minutes.
5. Add the olives and raisins, and then add the tomatoes.
6. Stir in the basil, and season with salt and pepper.
7. Cover the pan and let the liquid reduce for 5 minutes, stirring occasionally.
8. Remove the cover, add the sugar and vinegar, and let the vegetables continue to cook until the mixture is dense and the vegetables are tender.
9. Garnish with basil and pine nuts and serve.