Dark Chocolate Eggplant Caponata

A vegetarian feast to be reckoned with! If you've never tried Caponata before, this is the best place to start! Pure delicious with chocolate-y richness from Mr Organic. 

Did you know that Caponata can be eaten both hot and cold?

INGREDIENTS

• 1 c. sunflower oil
• 1 lb. eggplant, cut into 1/2” cubes
• 1/2 small onion, finely chopped
• 1 piece of celery, finely chopped 
• 1 1/2 Tbs. Mr Organic tomato paste mixed with 2 Tbs. water
• 1/2 c. chopped tomatoes
• 1/2 c. Balsamic Vinegar
• 2 Tbs. toasted pinenuts
• 2 oz. Seed and Bean Cornish Sea Salt Dark Chocolate
• 2 Tbs. capers, rinsed & drained
• 1 Tbs. brown sugar
• 1/4 c. Mr Organic Chocolate Olive Oil
• 1 box Natural Crackers
• 1/2 c. basil, finely shredded
• Salt & pepper to taste

METHOD

• Heat the sunflower oil in a large pan over medium-high heat.
• Divide the eggplant into thirds and fry separately in batches until browned 3-5 minutes.
• Transfer the eggplant to paper towels, drain off excess oil and put into a medium bowl to set aside.
• Discard all but 2 tablespoons of the oil. 
• Return the pan to medium heat, add the onions and celery, and season with salt.
• Stir often and cook until the onions begin to brown, about 10 minutes.
• Add the tomato paste and water and stir fry until caramelised and almost evaporated, 2-3 minutes. 
• Add the crushed tomatoes and continue cooking for 10 minutes.
• Reduce the heat to low and stir in vinegar, raisins, capers, brown sugar, and chocolate, stirring occasionally until thickened, 10-15 minutes.
• Transfer to the bowl with the eggplant and add the pine nuts, 1/2 the basil, and olive oil, tossing to combine.
• Adjust seasonings to taste.
• Spoon a bite-sized amount onto each cracker and garnish with basil.