Eggplant Hors D'Oeuvre - cooking recipe

Ingredients

2 small eggplants (2 lb.)
1/4 c. golden raisins
1 small can peeled whole tomatoes, drained and chopped
1 tsp. sodium reduced soy sauce
salt and pepper to taste
6 garlic cloves, peeled and slivered
1/4 c. toasted pine nuts
2 to 3 Tbsp. olive oil
pita bread

Preparation

Cut eggplant lengthwise into halves and make several deep slits, do not pierce the skin.
Insert the garlic slivers into the cuts.
Lightly sprinkle the cut surface with salt and place the halves on baking sheet.
Bake for 1 hour at 350\u00b0.
Remove eggplants, cool slightly and invert on paper towels.
As the eggplants finish cooling, squeeze them gently to eliminate any excess liquid.
Scrape the eggplant and garlic out of the skins into a small mixing bowl and mash.
Season to taste with salt and pepper.
Stir in soy sauce, olive oil, chopped tomato and raisins. Refrigerate mixture overnight or for 2 to 3 days.
Just before serving, stir the mixture well.
Add more salt and pepper if needed.
Stir in toasted pine nuts.*
Cut pita bread into small triangles and serve with eggplant.