Eggplant Caponata

Ingredients

• 3 cups olive oil
• 2 lb. eggplant, cut into 1″ cubes
• 1 large yellow onion, chopped
• 1 rib celery, roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. tomato paste, thinned with 1/4 cup water
• 1 cup crushed canned tomatoes
• 6 oz. green olives, pitted and roughly chopped
• 1⁄2 cup white wine vinegar
• 1⁄2 cup golden raisins
• 1⁄4 cup salt-packed capers, rinsed and drained
• 3 tbsp. sugar
• 2 tbsp. finely grated unsweetened chocolate
• 1⁄2 cup finely shredded basil
• 2 tbsp. pine nuts

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