Eggplant Caponata with Cocoa Sauce

Instructions

1. 1

   Place raisins in Marsala wine for 30 minutes; soak capers in water for at least 10 minutes. Wash and slice the eggplants.

2. 2

   Salt the eggplant slices for 30 minutes, then pat dry with paper towels and cut into cubes.

3. 3

   Peel and chop the red onion. Wash and cut the celery into cubes. Core and seed a red bell pepper, wash it, and cut first into strips and then into cubes.

4. 4

   Wash cherry tomatoes, halve them, remove seeds and pulp, and cut into wedges.

5. 5

   Fry eggplant cubes in oil until crispy; place on paper towels to drain. Cook red bell peppers in the same pan for 10 minutes, then transfer to paper towels.

6. 6

   Sauté red onion and celery in oil, add capers and cook for a few minutes. Add pine nuts, raisins, and olives, stirring to toast them.

7. 7

   Add eggplant, red bell peppers, and cherry tomatoes to the pan; season with salt and pepper, then blend the ingredients.

8. 8

   In a bowl, mix white wine vinegar, orange blossom honey, and cocoa powder until smooth. Pour into the pan, cook for 3-4 minutes, then let rest for at least an hour. Garnish with basil leaves before serving.