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Heat a large skillet over medium heat. Add the oil, shallots, garlic, pinch of salt, and eggplant and cook for 10 to 15 minutes. Add the pine nuts, raisins, red wine vinegar, and sugar. Stir to combine.
Per Tablespoon: Calories:20; Total Fat: 1 gram; Saturated Fat: 0 grams; Protein: 0 grams; Total carbohydrates: 2 grams; Sugar: 1 gram; Fiber: 0.5 grams; Cholesterol: 0 milligrams; Sodium: 41 milligrams