Caponata with Burrata

¼ cup yellow raisins
1 medium eggplant, grilled
2 Vidalia onions, grilled
1 Tbls. balsamic vinegar
½ cup olive oil
¾ cup chopped whole tomatoes
1 Tbls. capers
2 Tbls. pine nuts, toasted
2 Tbls. chopped Italian flat leaf parsley
10 pitted and sliced kalamata olives
pinch of sugar

Soak raisins in hot water for about 5 minutes, drain and set aside. Coarsely chop eggplant and onions, place in mixing bowl, and combine with chopped tomatoes and add all remaining ingredients. Serve at room temperature with toasted baguette slices.
*In the photo I am serving it with Burrata cheese. Burrata is a fresh Italian cheese, made from mozzarella and cream. The outer shell is solid mozzarella while the inside contains both mozzarella and cream, giving it an unusual, soft texture.


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