Eggplant Caponata | Saveur

Ingredients

• 3 cups olive oil
• 2 lb. eggplant, cut into 1-in. cubes
• 1 large yellow onion, finely chopped
• 1 celery stalk, finely chopped
• Kosher salt and freshly ground black pepper
• 3 Tbsp. tomato paste, thinned with ¼ cup water
• 1 cup canned crushed tomatoes
• 6 oz. green olives, pitted and finely chopped
• ½ cup golden raisins
• ½ cup white wine vinegar
• ¼ cup salt-packed capers, rinsed and drained
• 3 Tbsp. sugar
• 2 Tbsp. finely grated unsweetened chocolate
• ½ cup finely shredded basil
• 2 Tbsp. pine nuts