A classic southern Italian flavor combination is eggplant and tomatoes with golden raisins added in to heighten the sweetness of the experience. Adding golden raisins to a version of Caponata, Sicilian eggplant relish, embellishes the piquancy, which Southern Italians favor.
Toss diced eggplant in a bowl with salt. Weight down the top of the eggplant bowl by covering it with a tight-fitting plate topped with something heavy, like a can. (The goal is to remove most of the water from the eggplant.) Allow to sit 1 hour.
Rinse the diced eggplant under cold water, pat dry, then reserve.
In a hot sauté pan, over medium heat, add 2 tablespoons of olive oil. When heated, add onions and sauté until translucent. Add garlic, cook for another 3 minutes until garlic is fragrant. Add tomatoes and remaining ingredients through red pepper seed.
Whisk together remaining olive oil, sugar and vinegar. Pour dressing over relish, then top with lemon zest and pine nuts.
Serve with crostini or warm baquette.