Preparation
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.
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.
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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