Eggplant Caponata

Directions

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