Ingredients

1 1/2 pounds eggplant, diced in 1/2 inch cubes

1 3/4 teasponns salt

5 tablespoons olive oil

1 1/2 cups diced onions

1 tablespoon chopped garlic

1 cup finely diced celer, parboiled for 2 minutes

1/4 teaspoon red pepper flakes

1/4 cup drained capers

4 ounces Sicilian or Greek pitted black olives, sliced in half

2 cups Tomato Sauce

3 tablespoons chopped fresh basil

1/4 teaspoon unsweetened cocoa powder

2 tablespoons balsamic vinegar

1 tablespoon sugar

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Serves 4

Printable Version

Preheat the oven to 450 F.

Put the eggplant into a metal colander, sprinkle with 1 teaspoon of the salt, cover with a dish, put a heavy weight on top and let it drain for 15 minutes. Remove and pat very dry.

Pour 3 tablespoons of the olive oil into a large, ovenproof skillet and cook on high heat for 3 minutes, Reduce the heat to medium, add the eggplant and cook on one side for 4 minutes, Turn over and cook the other side for 4 minutes. Sprinkle with 1/2 teaspoon of the salt and bake in the preheated oven for 5 minutes, Remove from the oven and transfer the eggplant to a bowl to cool. Wipe the skillet, pour in the remaining 2 tablespoons of oil and cook on medium heat for 2 mnutes. Add the onions, stir until well coated and cook for 4 minutes. Add the garlic, celery, red pepper flakes and 1/4 teaspoon of the salt and cook for 3 minutes. Add the capers, olives, tomato sauce, basil and eggplant. Bring to a boil and cook for 3 minutes. Stir in the cocoa powder until well mixed and simmer for 3 minutes.

In a small pan on high heat, cook the vinegar and sugar until reduced by half and quite syrupy, about 2 minutes, Stir into the vegetables, mix well and simmer on very low heat for 4 minutes. Remove from the heat, transfer to a bowl and refrigerate overnight. Bring to room temperature before serving.