Eggplant Caponata with Cocoa Sauce
A Sicilian sweet-and-sour side dish with eggplant, bell pepper, olives, capers and a bitter cocoa sauce.
This Sicilian caponata variation pairs fried eggplant, bell pepper, olives and capers with a sweet-and-sour honey, vinegar and cocoa sauce. Resting the finished dish balances its sweet, bitter and salty notes.
Instructions
- 1
Place the raisins in a bowl, cover with Marsala and soak for 30 minutes. Soak the capers in water for at least 10 minutes. Wash the eggplants and cut them into slices.
30 min
- 2
While the raisins soak, salt the eggplant slices and rest them for 30 minutes. Pat dry with paper towels and cut into cubes.
30 min
- 3
Peel and chop the onion. Wash and dice the celery. Stem and seed the bell pepper, wash it, cut it into strips and then dice it.
- 4
Wash and halve the cherry tomatoes, remove their seeds and pulp and cut them into wedges.
- 5
Heat olive oil in a large skillet and cook the bell pepper for 10 minutes; drain on paper towels. Fry the eggplant in small batches over high heat, turning sparingly until crusted, then drain on paper towels.
10 min
- 6
In clean oil, sauté the onion and celery for a few minutes. Drain and squeeze the capers well, then add them.
- 7
Add and toast the pine nuts, then add the drained raisins and olives and cook for a few minutes.
- 8
Turn off the heat and fold in the eggplant, bell pepper and cherry tomatoes. Season with salt and pepper and mix well.
- 9
In a bowl, mix the white wine vinegar, orange blossom honey and cocoa powder until smooth.
- 10
Pour the sauce into the skillet, return to the heat and cook, stirring, for 3–4 minutes. Rest the caponata for at least 1 hour, garnish with basil and serve.
4 min
Ago's Notes
- The raisins' 30-minute soak and the eggplant's 30-minute salting time can run at the same time.
- Fry the eggplant in small batches over high heat and turn it as little as possible so the cubes develop a crust without collapsing.
- Adjust the salt only after adding the capers and olives, which are already salty.
- Rest the finished caponata for at least 1 hour so its flavors can meld.
- Refrigerate the caponata in a closed container or covered for 2–3 days. Before serving, leave it at room temperature for at least 1 hour.
- The cocoa sauce can be made ahead and refrigerated for up to 3 days. The caponata can also dress a rice salad.
- This recipe contains Marsala; serve it only where alcohol is appropriate. Check cocoa and Marsala labels for cross-contact if necessary.
Serve the caponata at room temperature and finish it with fresh basil.
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