Tangy Eggplant Caponata with Raisins

This dish is inspired by a super yummy dish I had in Venice, Italy. They marinated eggplant, onion, pine nuts, and raisins in vinegar for a whole week! Don't worry...mine only takes 20 minutes! I rehydrate the raisins to help them be plump and juicy, like they'd become if they soaked in vinegar for a week. The rest of the ingredients are baked in vinegar until they are super tender and have soaked up all that vinegar. It's all topped off with with buttery toasted pine nuts. This is a great side dish or ideal appetizer to be served with some crusty bread. If you're a fan of eggplant, you'll love this!