Eggplant Caponata with Cocoa Sauce

Instructions

1. 1

   To prepare the eggplant caponata with cocoa sauce, first place the raisins in a bowl and cover them with Marsala wine; they need to soak for 30 minutes. Place the capers in water for at least 10 minutes. Wash and slice the eggplants.

2. 2

   Place the eggplant slices under salt for 30 minutes. Then pat them dry with paper towels and cut them into cubes.

3. 3

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

4. 4

   Wash the cherry tomatoes and cut them in half, remove the seeds and pulp, then cut them into wedges.

5. 5

   In a frying pan, pour the oil and add the red bell peppers. Cook for 10 minutes, then place them on paper towels. Place the eggplant cubes in a frying pan, fry them in small batches over high heat, turning them occasionally until a crispy crust forms, then place them on paper towels.

6. 6

   In a frying pan, pour the oil, add the red onion, the celery, and sauté for a few minutes. Add the well-drained capers.

7. 7

   Add the pine nuts, stir to toast them. Then add the raisins and the olives. Stir and cook for a few minutes.

8. 8

   Turn off the heat and add the eggplant, red bell peppers, and cherry tomatoes to the pan. Season with salt and pepper, stir to combine and blend the ingredients.

9. 9

   In a bowl, pour the white wine vinegar, add the orange blossom honey, and the unsweetened cocoa powder. Stir until a smooth mixture is obtained.

10. 10

    Pour the mixture into the pan, turn on the heat, stir, and cook for 3-4 minutes, then let it rest for at least an hour. The eggplant caponata with cocoa sauce is ready; garnish with basil leaves and serve.