Eggplant Ragout with Hazelnuts, Chocolate and Raisins Recipe

• 2 lb. eggplant, peeled and cut into 3/4 in. cubes
• Salt
• 2/3 c. EVOO
• 3 T. sugar
• 1/4 c. white wine vinegar
• 1 oz. unsweetened chocolate, broken up
• 1/4 c. blanched whole hazelnuts (1 oz.), crushed
• 3 T. pine nuts (1 oz.)
• 1/4 t. cinnamon
• 1/2 c. golden raisins
• Grated zest from 1 lemon (1 T.)

1. Lay eggplant cubes on paper towels and sprinkle with salt.
2. Leave them to drain of their bitter juices for 30 min, then pat dry with paper towels.
3. In a medium-size casserole, heat 1/3 c. of the EVOO over med.
4. heat, then cook the eggplant until softer but still firm, about 12 min, stirring occasionally.
5. Add the remaining 1/3 c. EVOO and the rest of the ingredients.
6. Season with salf and reduce the heat to low.
7. Cok at a simmer until soft, about 1 hr, stirring occasionally.
8. Transfer to a platter and serve hot, warm, or at room temperature with some crusty Italian bread.

eggplant, salt, evoo, sugar, white wine vinegar, unsweetened chocolate, hazelnuts, nuts, cinnamon, golden raisins, lemon

Taken from cookeatshare.com/recipes/eggplant-ragout-with-hazelnuts-chocolate-and-raisins-4467 (may not work)