Eggplant Caponata with Cocoa Sauce
Delight your palate with our **eggplant caponata** featuring a surprising **cocoa sauce**, a **vegetarian side dish** perfect for any occasion! This **caponata recipe**, ready in just an hour, masterfully blends sweet, savory, and subtly bitter notes. Prepare this **easy caponata** and savor a taste of the Mediterranean!
Dietary Information
Servings:
- 1
To prepare the eggplant caponata with cocoa sauce, first put the raisins in a bowl and cover them with Marsala 1, they will have to hydrate for 30 minutes. Soak the capers in water 2 for at least 10 minutes. Wash and slice the eggplants 3.
- 2
Put the eggplant slices under salt 4 for 30 minutes. Then dab them with absorbent paper 5 and cut them into cubes 6.
- 3
Clean the onion and chop it with a knife 7. Wash the celery and cut it into cubes 8. Clean a bell pepper, removing the stem and the inner seeds, wash it and cut it first into strips and then into cubes 9.
- 4
Wash the cherry tomatoes and cut them in half 10, remove the seeds and pulp 11, then cut them into wedges 12.
- 5
Pour the oil into a pan and add the bell peppers 13, cook for 10 minutes and then place them on absorbent paper 14. Put the eggplants in the pan, fry a little at a time, over high heat, turning them a little, until a crunchy crust forms, then place them on absorbent paper 15.
- 6
Pour the oil into a pan, add the onions 16, the celery 17 and sauté for a few minutes. Add the well-squeezed capers 18.
- 7
Also add the pine nuts 19, mix to toast them. Then add the raisins 20 and the olives 21. Mix and cook for a few minutes.
- 8
Turn off the heat and add the eggplants, bell peppers 22 and cherry tomatoes 23 to the pan. Season with salt and pepper, mix to flavor and combine the ingredients 24.
- 9
Pour the white wine vinegar into a bowl, add the orange blossom honey 25 and the bitter cocoa 26. Mix until you get a homogeneous mixture 27.
- 10
Pour the mixture into the pan 28, turn on the heat, mix and cook for 3-4 minutes 29, then let it rest for at least an hour. The eggplant caponata with cocoa sauce is ready, garnish with basil leaves and serve 30.
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