Step 1

Slice eggplant into 1 inch disks. Salt on one side to remove moisture (let sit for 10 minutes then apply napkin to remove water). Repeat for both sides. Then cut into 1 inch cubes after salting.

Step 2

Heat oil in a nonstick pan until very hot. Add eggplant and fry for about 10 minutes until it’s very soft. Add boiling water if it is sticking.

Step 3

Add diced zucchini, peppers, tomatoes, and cayenne pepper. Salt and pepper according to taste preferences. Cook for 15 minutes, stirring occasionally.

Step 4

Add raisins, capers, white wine vinegar, and olives. Cook for 4 minutes.

Step 5

Garnish with pine nuts and parsley. Optional: For a different thicker consistency, transfer to a blender or use an immersion blender for a heartier sauce.