Sweet and Sour Eggplant with Ricotta Salata

Heat olive oil in a large nonstick skillet over medium-high heat. Add sliced shallots; sauté 2 minutes or until lightly browned. Add bell pepper pieces; sauté 2 minutes. Add raisins and next 4 ingredients (raisins through eggplant); sauté 6 minutes or until eggplant is tender.

Add water, vinegar, and honey to pan; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from pan. Sprinkle with parsley and cheese.