• 1 eggplant
• 1 red onion
• Splash red wine vinegar
• 1 tablespoon chopped capers + 1 tablespoon of liquid
• 1 teaspoon sugar
• 2 tablespoons pine nuts
• 2 tablespoons chopped raisins
• 2 tablespoons olive oil
• Hot pepper flakes (optional)
• 1 tablespoon chopped basil
• 1 tablespoon chopped mint

Toss eggplant and onion mixture with remaining ingredients. Let sit at room temp. Serve as topping for bruschetta or as a side with meat, chicken, eggs.

The longer this marinates the better the flavors become. This recipe is very forgiving and amounts of ingredients can be adjusted to individual needs and tastes.