To prepare the fried eggplant cubes, start by washing and drying the globe eggplant. Remove the stem end, cut it in half, then into strips, and finally into cubes. Soak the cubes in plenty of salted water for about 30 minutes to draw out any bitterness. Drain in a colander for 10 minutes. Heat vegetable oil and fry the eggplant cubes until golden.

Soak the golden raisins in warm water for about 15 minutes. Blanch the tomatoes in boiling water for a few minutes, then transfer to cold water to peel easily. Remove the seeds. Sauté the garlic clove until golden, then add the tomatoes, cook, and season with salt. Add the vegetables, raisins, and toasted pine nuts to the pan, then pour in the vinegar, sugar, and water. Cook over high heat for about 20 minutes until the flavors meld.