Eggplant Caponata

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1/4 cup golden raisins

6 cups diced peeled eggplant (about 1 pound)

1 1/2 teaspoons salt

4 teaspoons olive oil, divided

1 cup chopped onion

2 garlic cloves, minced

1 cup diced seeded plum tomato

1/4 cup sugar

1/4 cup red wine vinegar

1/4 cup chopped pitted kalamata olives

2 teaspoons capers

1/3 cup chopped fresh parsley

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