Eggplant Caponata

Eggplant Caponata

Ingredients:

Directions:

Heat oil in a 12” skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3-4 minutes. Using a slotted spoon, transfer eggplants to a large bowl; set aside . Pour off all but ¼ cup oil, and reserve for another use. Return skillet to heat, add onions and celery, and season with salt and pepper; cook, stirring often until it begins to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring until caramelized and almost evaporated, 1-2 minutes. Add crushed tomatoes, and continue cooking for 10 minutes. Stir in olives, vinegar, raisins, capers, sugar and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts and mix together. Season with salt and pepper, and let it cool to room temperature before serving.