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