TLC Cooking "Emeril's Cocoa Nib Caponata"

Emeril's Cocoa Nib Caponata

Planet Green

YIELD 2 quarts

INGREDIENTS

7‑8 tablespoons	olive oil
2	medium eggplant, diced into 1 inch cubes
2 cloves	garlic, peeled and minced
1 28‑ ounce can	whole peeled tomatoes, roughly chopped
1 1/2 ounces,	semisweet chocolate, chopped small
1/3 cup	balsamic vinegar
5 stalks	celery, diced (about 1 ½ cups)
1/4 cup	yellow raisins, plumped in boiling water
1/4 cup	toasted pine nuts
1/4 cup	capers
1 tablespoon	cocoa nibs
1 bunch	flat leaf parsley, chopped
Kosher salt and freshly ground black pepper

PREPARATION:

Method

In a large sauté pan over medium high heat, add 2 tablespoons olive oil and when hot sauté the eggplant in single layer batches until golden and soft, about 10 minutes. With each addition of eggplant add 2 tablespoons olive oil. Set aside. In the same pan, add 1 tablespoon olive oil and cook the garlic until fragrant, about 1 minute. Add the tomatoes and chocolate and stir until chocolate is melted and continue to cook for 5 to 7 minutes to allow the flavors to meld. In a mixing bowl, combine eggplant, garlic, tomatoes, balsamic, celery, raisins, pine nuts, capers, cocoa nibs, and parsley. Season to taste with salt and pepper.
Editor's Note: Look for fair trade chocolate and locally grown produce.

This recipe appears in: Custards & Puddings