Relish
1 large eggplant, diced
Kosher salt
3 tablespoons extra-virgin olive oil
1/2 cup chopped shallots
1/4 cup chopped fresh garlic
1/4 cup toasted pine nuts
1/4 cup golden raisins plumped over heat in white wine
1/2 cup red wine vinegar
Pinch sugar
Spoon the eggplant relish on toasted bread spread with sheep's milk ricotta cheese, and then top with torn basil and parsley leaves, and drizzle with extra-virgin olive oil.
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