INGREDIENTS
3
cut into 4-inch cubes 1 1/2 pounds unpeeled eggplant
3/4 cup
Basil, fresh
2 cups
Fennel, fresh bulb
6
Garlic cloves, large
1/2 cup
Golden raisins
3 cups
Red bell peppers
1/2 cup
Kalamata olives, pitted
1 1/4 cups
Tomato sauce
6 tbsp
Olive oil
6 tbsp
Red wine vinegar