1/2 cup extra-virgin olive oil
1 1/2 large red onion, peeled and small diced
4 1/2 medium carrots, peeled and small diced
1 1/2 medium eggplants, small diced
1 1/2 large Yukon gold potatoes, peeled and small diced
Fresh ground black pepper
1/2 teaspoon chili flakes
1/2 cup toasted pine nuts
1 1/2 tablespoons orange zest
3/4 cup white wine vinegar
1 1/2 tablespoons sugar
1/2 cup golden raisins
3 tablespoons basil chiffonade
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