INGREDIENTS
2 tbsp
capers
1 medium
eggplant
1/4 cup
flat-leaf parsley
1 tbsp
garlic
2 tbsp
golden raisins
2 tsp
honey
1/4 cup
kalamata olives
4 servings
olive oil
2 tbsp
pine nuts
4
plum tomatoes
1 large
red onion
1/4 tsp
red pepper flakes
1/4 cup
red wine vinegar
4 servings
salt and pepper