In a saute pan heat 4 tablespoons of the olive oil, add the eggplant, and saute until soft and browned, about 10 minutes.
Remove and place in a bowl.
In the same pan, heat the remaining oil, and cook the onion and peppers.
Saute until soft, about 4 minutes.
Add the garlic, ginger, tomato, cooked eggplant, sugar, salt and pepper.
Bring to a boil, reduce heat, and simmer for 10 minutes.
Stir in the olives, pine nuts, raisins and basil.
Simmer until all vegetables are tender.
Ingredients: 1/2 cup - olive oil
1 - medium eggplant, peeled and small diced
Salt as required
2 tsp - freshly ground black pepper
1 cup - small diced onions
2 cups - fresh tomatoes, peeled, seeded and small diced
10 - Kalamata olives, pitted and halved
1/4 cup - raisins, soaked in water for 20 minutes, drained
1 cup - red bell peppers
1/4 cup - pine nuts
1 tsp - minced garlic
1 tsp - minced ginger