Place the raisins to soak in warm water. Remove the stem, seeds and white interior from the peppers, then dice. Cut the zucchini into rounds. Sauté 5 unpeeled garlic cloves in a little olive oil. Ass 2 tbsp of cane sugar, the zucchini, peppers, pine nuts and raisins, drained. Add salt and pepper to taste. Cook over high heat, then reduce to low. Cover and stew for 15 minutes, stirring from tine to tine. At the end, spray the vegetables with a little vinegar and continue cooking for a couple of minutes until syrupy. Transfer the vegetables to a serving dish and garnish with fresh basil, washed and dried. Serve warm.