Maggie Beer's Caponata

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Maggie is a well known australian cook based in the barossa. This recipe is notable for the inclusion of chocolate.

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Steps

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Saut the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness.

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Add the sugar and mix well to combine , deglaze with the vinegar and continue to cook until a little syrupy.

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Remove from the pan and set aside.

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Add a good splash of extra virgin olive oil to the pan , and fry off the eggplant adding a little more oil if needed and a little salt.

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When the eggplant is almost cooked all the way through with a rich golden colour , add the diced tomatoes.

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Reduce the heat and continue to cook until the tomato has softened a little.

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Add the onion and celery mixture along with all the liquid back into the pan with the eggplant.

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Mix well and then add the olives , capers , sea salt and freshly ground black pepper.

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While the mixture is still warm , add the chocolate so that it melts and stir in gently.

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Then add the basil and adjust the seasoning if necessary.

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Serve !.

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Ingredients

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celery & leaves, onion, eggplant, roma tomatoes, green olives, capers packed in salt, basil leaves, red wine vinegar, raw sugar, dark chocolate, sea salt, fresh ground black pepper, extra virgin olive oil