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