Ingredients:

• 1/2 cup Olive oil
• 1 medium eggplant, peeled and diced
• Salt as required
• 2 tsp – freshly ground black pepper
• 1 cup Onions
• 2 cups fresh tomatoes, diced
• 10 kalamata olives, pitted and halved
• 1/4 cup raisins, soaked, drained
• 1 cup red bell peppers
• 1/4 cup Pine Nuts
• Fresh Basil leaves
• 1 tsp minced Garlic
• 1 tsp – minced Ginger

Method:

1. In a pan, heat 4 tbsp olive oil, add the eggplant, and saute until soft and brown for about 10 mins
2. Remove and place in a bowl.
3. In the same pan, heat the remaining oil, and cook the onion and peppers.
4. Saute until soft, about 4 minutes.
5. Add the garlic, ginger, tomato, cooked eggplant, sugar, salt and pepper.
6. Bring to a boil, reduce heat, and simmer for 10 mins.
7. Stir in the olives, pine nuts, raisins and basil.
8. Simmer until all vegetables are tender.

Recipe courtesy of Madhangi