Lucia's Christmas Caponata

• 1 cup/250 ml extra-virgin olive oil
• 2 celery stalks, chopped
• 2 cloves garlic, crushed
• 2 medium eggplants, diced
• Salt and freshly ground black pepper
• 1/4 cup/50 ml red wine vinegar
• 4 ounces/120 g grated bittersweet chocolate

1. Heat the extra-virgin olive oil in a large frying pan.
2. Gently saute the celery and garlic.
3. Add the eggplant, salt, and black pepper.
4. Cook until the eggplant is golden.
5. Add the vinegar and allow to reduce.
6. Mix in the chocolate and remove from the heat and allow to rest for 30 minutes before serving.

extravirgin olive oil, celery stalks, garlic, eggplants, salt, red wine vinegar, bittersweet chocolate

Taken from www.foodnetwork.com/recipes/lucias-christmas-caponata.html (may not work)