2 tablespoons capers packed in salt rinsed drained
1/3 cup basil leaves roughly shredded
1/3 cup red wine vinegar
2 tablespoons raw sugar
5 g dark chocolate good quality
sea salt to taste
fresh ground black pepper to taste
extra virgin olive oil to taste
Steps:
Saut the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness
Add the sugar and mix well to combine deglaze with the vinegar and continue to cook until a little syrupy Remove from the pan and set aside
Add a good splash of extra virgin olive oil evoo to the pan and fry off the eggplant you may need to do this in batches if your pan isnt big enough adding a little more oil if needed and a little salt
When the eggplant is almost cooked all the way through with a rich golden colour add the diced tomatoes Reduce the heat and continue to cook until the tomato has softened a little
Add the onion and celery mixture along with all the liquid back into the pan with the eggplant Mix well and then add the olives capers sea salt and freshly ground black pepper
While the mixture is still warm add the chocolate so that it melts and stir in gently Then add the basil and adjust the seasoning if necessary
