Serves 4

1 eggplant, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 onion, cut into 1-inch pieces
10 green olives (whole, pitted)
1 garlic clove, minced
2 Tbsp. golden raisins
2 Tbsp. pine nuts
4 basil leaves
1 Tbsp. oregano
1 cup tomato, cut into 1-inch pieces
4 Tbsp. white wine vinegar
4 Tbsp. sugar
¼ cup extra virgin olive oil
1 cup olive oil (for frying eggplant)
4 3-to 4-ounce Burratta cheese (or fresh mozzarella)
Salt and pepper to taste

Preparation
Fry chopped eggplant in one cup olive oil until golden brown, drain and set aside. In a sauté pan, add extra virgin olive oil on medium-high heat. Add onions, garlic and celery. Stir constantly for about 5 minutes or until vegetables are soft. Add tomato, salt and pepper, pine nuts, raisins and oregano and lower to medium heat. Cook for about 20 minutes or until tomatoes are absorbed. Set aside to cool. When cool, add eggplant, olives and basil leaves. In a small bowl, add the vinegar and sugar and stir until sugar is dissolved. Slowly add this to the vegetable mixture and taste as you go until desired flavor is reached. Let cool and serve surrounding the Burratta.