Eggplant Caponata

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 tablespoons golden raisins
• 2 tablespoons pine nuts
• 2 garlic cloves, thinly sliced
• 1/4 to 1/2 teaspoon crushed red-pepper flakes
• 1/4 cup tomato paste
• 1 teaspoon unsweetened cocoa powder
• 2 tablespoons sugar, plus more if needed
• 1 small eggplant, cut into 1/2-inch cubes
• 1/3 cup white-wine vinegar
• 1/3 cup water
• Coarse salt

1. In a 5-quart Dutch oven or pot, heat oil over medium-high.
2. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook, stirring occasionally, until onion has softened, 4 to 6 minutes.
3. Add tomato paste, cocoa powder, and 2 tablespoons sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes.
4. Add eggplant, vinegar, and the water.
5. Cover and cook over medium-high heat, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes.
6. Season with salt and more sugar (up to 1 tablespoon), as desired.
7. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing.
8. Caponata also freezes well.
9. If you like, double the recipe and serve half immediately; freeze the rest up to 2 months in an airtight container.
10. Bring to room temperature or reheat over low before serving.

olive oil, onion, golden raisins, nuts, garlic, redpepper, tomato paste, cocoa, sugar, eggplant, whitewine vinegar, water, salt

Taken from www.epicurious.com/recipes/food/views/eggplant-caponata-387893 (may not work)