Once the eggplant is presented on its bed of aromatic herbs it is sliced and served with a relish of smoked capers and raisins which is accented with small pieces of lemon verbena. The sauce is made as the eggplant is cooked. We combine a blend of buckwheat honey and rose wine which is flavored with the smoked capers and raisins. The eggplant adds its own bitter juices to the mix and as we slowly glaze the vegetable the flavors combine. A plank of tomato garnished with basil leaves adds fruitiness and brightness to the dish.