Serves 8 to 10

Ingredients:

1 pound Italian sausage
2 Tablespoons olive oil
4 cups eggplant, unpeeled and cut in ½-inch dice
½ cup chopped red onion
2 cups red bell peppers, seeded and chopped fine
1 tablespoon garlic, minced
½ cup pitted black olives, coarsely chopped
1 tablespoon drained and chopped capers
½ cup golden raisins
¼ cup red wine vinegar
1 cup fresh tomatoes, seeded and chopped
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup pine nuts, lightly toasted
¾ cup chopped fresh basil
2 tablespoons chopped fresh parsley
Additional fresh basil leaves for garnish

Directions:

1. Squeeze sausage from its casing into a large non-stick skillet.  Over medium heat, break up sausage into small pieces and sauté sausage until it is cooked through.  Drain well and transfer to a bowl, cover and set aside.
2. In same large skillet, heat oil over medium-high heat until hot but not smoking.  Add diced eggplant, onion and bell peppers and sauté until eggplant is golden brown and tender, about 10 minutes. 
3. Add garlic and cook for 30-60 seconds or until fragrant. 
4. Add olives, capers, raisins, vinegar, tomatoes, salt and pepper.  Return cooked sausage to pan.  Cover, reduce heat to low and simmer 15 minutes, stirring occasionally.  Uncover and gently simmer until mixture is thick.
5. Remove from heat and stir in pine nuts, basil and parsley.  Add additional salt and pepper, if desired. 
6. Cover and chill mixture for, at least, 6 hours. (Can be made one day ahead, allowing flavors to blend under refrigeration.)
7. Transport to picnic in a chilled ice chest. 
8. Serve as a side dish, relish or as an appetizer on toasted bread rounds.  Garnish with fresh basil.