Roasted Eggplant Caponata

Ingredients

• 1 small eggplant (about 1 pound), ends trimmed and cut into 3/4-inch pieces
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1 medium red onion, thinly sliced
• 2 tablespoons DAGOBA cacao nibs
• 1 teaspoon DAGOBA unsweetened cocoa powder
• 2 medium-size ripe tomatoes, peeled, seeded, and chopped
• 1/3 cup green or black Mediterranean-style olives, pitted and chopped
• 2 tablespoons drained capers
• 2 tablespoons golden raisins
• Freshly ground pepper to taste
• 2 celery stalks with leaves, thinly sliced
• 3 tablespoons red wine vinegar
• 1 teaspoon sugar
• Chopped flat-leaf parsley for garnish

Directions

Preheat the oven to 450°F. Toss the eggplant with 2 tablespoons oil and the salt in a medium bowl. Transfer to a large baking sheet and spread in a single layer. Roast for 20 minutes, turning halfway through.

Meanwhile, heat the remaining 2 tablespoons oil over medium heat in a 10-inch nonstick skillet. Add the onion and nibs and cook, stirring, about 8 minutes, until the onions are softened. Stir in the cocoa powder and cook, stirring constantly, for 30 seconds. Stir in the tomatoes, olives, capers, raisins, and pepper. Reduce the heat, cover, and simmer for 15 minutes.

Increase the heat to medium, add the eggplant, celery, vinegar, and sugar to the skillet and cook over medium heat, stirring, for about 15 minutes, or until the celery is beginning to soften. Let cool to room temperature and sprinkle with parsley. Serve.

Caponata can be storied in the refrigerator, tightly covered, for up to 3 days.