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—Courtesy of Piece, Love & Chocolate

How To: Make Dark Chocolate Eggplant Caponata

Piece, Love & Chocolate’s Sarah Amorese incorporates the dark sweet into a Sicilian classic.


1. Heat 1 cup avocado oil in a large skillet over medium-high heat. Fry 1 pound eggplant (½-inch cubes in batches until browned); transfer to paper towels and set aside. Discard all but 2 tablespoons oil from the skillet. Turn heat to medium.


2. Add half of a small onion and 1 rib celery, both finely chopped. Season with salt, stirring until onions begin to brown. Add 1 ½ tablespoons tomato paste mixed with 2 tablespoons water; stir-fry until almost evaporated. Add ½ cup crushed tomatoes and cook
for 10 minutes. Turn heat to low; stir in 1?3 cup balsamic vinegar, ¼ cup golden raisins, 2 tablespoons rinsed and drained salt-cured capers, 1 tablespoon brown sugar, and 2 ounces unsweetened chocolate chips. Cook until thickened, 10 to 15 minutes.

3. Transfer mixture to a bowl. Add eggplant, 2 tablespoons toasted pine nuts, ¼ cup thinly sliced basil, and ¼ cup olive oil; toss to combine. Serve on crackers with goat cheese and more basil.

—Illustrations by Peter James Field

This article appeared in the August 2015 issue of 5280.

Callie Sumlin, Associate Food Editor

Callie Sumlin creates stories for 5280's Eat & Drink section, manages the dining guide, and oversees 5280.com's digital food-related coverage and weekly e-newsletter, Table Talk.

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