Let’s start the preparation of red rice with vegetable caponata. Soak the raisins in a little marsala (or water). Toast the pine nuts in a pan (without adding oil), it will onlu take a few minutes, then keep them aside. Cut the eggplant into cubes. In a large frying pan heat plenty of oil (it should cover the entire bottom). Once it is hot, add the eggplants and fry them for about 5 minutes tuning them on all sides. Drain them and put them on a tray lined with paper towels. Season them with a pinch of salt. Cut the peppers into cubes and the zucchini into strips. Cook the vegetables in the same pan as the eggplants adding, if necessary, more oil. Once ready salt them and keep them aside. In a large pan, brown the thinly scliced onion with a little bit of oil. Add the cherry tomatoes cut in half and the celery into rounds. Let them cook for a few minutes. Add the olived, pine nuts and raisins (well squeezed). Keep cooking for a few minutes. Add the eggplants, zucchini and peppers and keep cooking for a few more minutes. Now let’s prepare the sweet and sour sauce. In a glass mix the vinegar, the tomato paste and honey. Turn up the heat and add it to the vegetable caponata. Mix well, over high heat, until the hint of vinegar has evaporated. As soon as the water boils, salt it and cook the rice. I used FLORA WHOLE MEAL RED RICE which is perfect for many recipes that are tasty and nourishing. Mix everything well over high heat. Drain it ad add it to the vegetable caponata and add plenty of basil. Keep cookking for another 2 minutes, shelling it and mixing it with the dressing. This red rice with vegetable caponata is so good that will take place on all your menus!