Roasted Eggplant, Tomato & Mint Salsa

Ingredients

• 1 large eggplant, skin on, medium dice
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 1 small red onion, medium dice
• 1/2 each red & yellow bell pepper, medium dice
• 4 medium garlic cloves, minced
• 1/2 cup golden raisins or currants
• 1 pound cherry tomatoes, quartered, or grape tomatoes, halved
• 1 teaspoon Spanish smoked paprika
• 1/2 teaspoon crushed New Mexico red chile (chile caribe) or red pepper flakes
• 1 tablespoon good quality sherry vinegar
• 1 tablespoon good quality balsamic vinegar
• 1/2 cup mint leaves, chiffonade (cut into very thin ribbons)
• kosher salt, to taste
• freshly milled black pepper, to taste
• pita chips, to serve