Using medium-heat, sauté garlic in olive oil then onion in a pan. Make sure that it exudes with an inviting aroma before you add the eggplant. Cook for 5 minutes just until it softens up the texture. Mix with olives, peppers, and capers. When pepper is already tender, add tomatoes and sauté all ingredients together. Season to taste with sugar and vinegar. Garnish with raisins, mint, and red pepper flakes. Stir them all in simmering heat. Then serve it in a room temperature. It's a healthy alternative to heavy
Italian meals. It's delicious, spicy, and flavorful. The eggplants and tomatoes just teamed up in harmony. It's the only time I believe George made sense out of his cooking.
