A classic Sicilian sweet-and-sour eggplant relish with tomatoes, olives, capers and raisins, served at room temperature.
Ingredients
olive oil
eggplant, cubed
onions, chopped
celery, chopped
salt and pepper, to taste
tomato paste
crushed tomatoes
green olives, chopped
vinegar
raisins
capers
sugar
a little bittersweet chocolate
fresh basil
toasted pine nuts
Directions
Fry the eggplant in batches in hot oil until browned, 3-4 minutes; remove with a slotted spoon. Pour off most of the oil, leaving about ¼ cup.
Add the onion and celery, season, and cook until browned, about 10 minutes. Stir in the tomato paste and cook until caramelized, then add the crushed tomatoes and cook 10 minutes more.
Stir in the olives, vinegar, raisins, capers, sugar and chocolate; cook, stirring occasionally, until thickened, about 15 minutes. Combine with the eggplant, basil and pine nuts, season, and cool to room temperature before serving.
