EGGPLANT SALAD WITH FENNEL, OLIVES, AND RAISINS

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


Preparation: 30 minutes 
Cooking: 20 minutes

Clean and dice each vegetable separately. In a small bowl of warm water, soak the
raisins for 15 minutes; then drain them and squeeze out any excess liquid.
Heat the oil in a pan over medium heat and sauté the onion. Add the eggplant,
peppers, fennel and garlic and let cook until the eggplant softens, about 10 minutes.
Add the olives and raisins, and then add the tomatoes. Stir in the basil, and season
salt and pepper.
Cover the pan and let the liquid reduce for 5 minutes, stirring occasionally. 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. Garnish with basil and pine
nuts and serve.