Sweet And Sour Eggplant With Ricotta Salata

• 2 teaspoons olive oil
• 1 cup sliced shallots
• 3 cups (1-inch) pieces red bell pepper
• 3 tablespoons golden raisins
• 3/4 teaspoon sea salt
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 (1-pound) eggplant, cut into (1-inch) cubes
• 1 cup water
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 1/4 cup chopped fresh parsley
• 3 ounces ricotta salata, crumbled

1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sliced shallots; saute 2 minutes or until lightly browned. Add bell pepper pieces; saute 2 minutes. Add raisins and next 4 ingredients (raisins through eggplant); saute 6 minutes or until eggplant is tender.
2. Add water, vinegar, and honey to pan; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from pan. Sprinkle with parsley and cheese.

olive oil, shallots, red bell pepper, golden raisins, salt, red pepper, garlic, eggplant, water, red wine vinegar, honey, parsley, ricotta salata

Taken from www.myrecipes.com/recipe/sweet-sour-eggplant-with-ricotta-salata (may not work)