EGGPLANT OH YAH SOOOO GOOOOOD ENJOY DAN:

EGGPLANT CAPONATA by CHEF DAN:
Serves 4-6

INGRESIENTS:

2 large eggplants, peeled and cubed (½-inch)
1/4-cup golden raisins
2 tablespoons grape-seed oil
1 bell peppers, diced
1 red onion diced
2 garlic cloves, minced
2 tablespoon capers, drained
1/4-cup kalamata olives, pitted and chopped
1/2-cup diced tomatoes
1/2- cup balsamic vinegar
1/4- cup brown sugar
1/4- pin nuts, toasted
Salt and pepper to taste
1 bunch fresh basil, finely chopped

DIRECTIONS:

1. Place raisins in a bowl of water and microwave for 30 seconds.
2. Let stand 15 minutes; drain set aside.
3. In a skillet heat 1 tablespoons oil over medium-high heat.
4. Add eggplant and sauté for 8-10 minutes or until golden brown.
5. Spoon eggplant into a large bowl and set aside.
6. Add onion, bell pepper, and sauté 4-5 minutes.
7. Add garlic and sauté 1 minute.
8. Add tomatoes sauté 2 minutes.
9. Add tomatoe mixture into bowl with eggplant.
10. Return pan to medium- heat.
11. Add 1 tablespoon oil and add sugar, and vinegar, stirring until sugar dissolves.
12. Stir in raisins, olives and capers.
13. Remove from heat and stir in basil.
14. Add to eggplant mixture, stirring to combine.
15. Top with toasted pine nuts. ENJOY DAN: BON-APPETITE!!