Caponata with Pecorino Romana

• 1/3 cup raisins
• 3/4 cup plus 2 tablespoons fruity olive oil, or more if needed
• 1/2 fresh rosemary sprig
• 1 large firm Italian eggplant, peeled and cut into 1/2-inch pieces
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine, such as Sauvignon Blanc
• One 14.5-ounce can fire-roasted diced tomatoes, drained
• 1 medium red onion, cut into large chunks
• 3 garlic cloves, minced
• One 8-ounce jar roasted red bell peppers, rinsed and coarsely chopped
• 1/2 cup pitted green olives, such as Manzanilla, halved
• 1/2 cup fresh basil leaves, torn
• Pecorino Romano cheese, shaved with a vegetable peeler

1. Preheat the oven to 300F.
2. Put the raisins in a ramekin and pour in 1/2 cup of the oil to cover and 1 tablespoon water.
3. Toss in the rosemary.
4. Cover with aluminum foil and bake until the raisins are plump and the oil takes on some raisin color, 30 minutes.
5. Remove from the oven and set aside to cool.
6. Put a large, deep skillet over medium-high heat and coat with 1/4 cup of the oil.
7. When the oil is shimmering, add the eggplant and cook, stirring often, until it gets soft and brown, 3 to 5 minutes; season with salt and pepper.
8. Feel free to add a little more oil to the pan if the eggplant is looking too dry.
9. Pour in the wine and cook until evaporated, about 30 seconds.
10. Add the tomatoes, stirring to incorporate.
11. Simmer for 5 minutes or until the mixture loses some of its moisture and the ingredients meld together.
12. Scrape the eggplant mixture into a bowl.
13. Wipe out the pan with paper towels and return to medium-high heat.
14. Drizzle with the remaining 2 tablespoons oil.
15. Add the onion and saute until soft, 3 to 5 minutes; season with salt and pepper.
16. Add the garlic and saute until fragrant, 1 minute.
17. Scrape the onion mixture into the bowl with the eggplant.
18. Add the red peppers, olives, and raisins with a few tablespoons of the raisin oil.
19. Discard the rosemary.
20. Toss in the basil and mix everything together.
21. Serve topped with cheese shavings.

raisins, olive oil, rosemary sprig, italian eggplant, kosher salt, white wine, tomatoes, red onion, garlic, red bell peppers, green olives, fresh basil, romano cheese

Taken from www.epicurious.com/recipes/food/views/caponata-with-pecorino-romana-377745 (may not work)