Eggplant Marinar

From: Karen C. Greenlee Serving Size : 4 1 one-pound eggplant -- cut into 3/4" chunks 1/4 cup rice-wine vinegar 1/4 cup chopped fresh basil leaves 1 teaspoon dried oregano leaves 1/2 teaspoon sugar 1/2 teaspoon ground black pepper 1/2 teaspoon salt 1 clove garlic -- finely chopped 1/4 cup golden raisins 2 tablespoons drained chopped pimiento 2 tablespoons pine nuts -- toasted 2 tablespoons olive oil 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.