1 large eggplant, diced
3 tablespoons extra-virgin olive oil
1/2 cup chopped shallots
1/4 cup chopped fresh garlic
1/4 cup toasted pine nuts
1/4 cup golden raisins plumped over heat in white wine
1/2 cup red wine vinegar
Spoon the eggplant relish on toasted bread spread with sheep's milk ricotta cheese, and then top with torn basil and parsley leaves, and drizzle with extra-virgin olive oil.
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