Eggplant Caponata

Serves 6-8
Time 40 minutes


1 cup Extra Virgin Olive Oil

2 medium eggplants, small diced
1 large brown onion, diced
4 garlic cloves, diced
5 celery stalks, small diced
2 pinch salt flakes
2 pinch black pepper
¼ cup capers
¼ cup green olives, finely chopped


2 tbsp pine nuts, toasted

1 tin crushed tomatoes
2 tbsp red wine vinegar
3 tbsp chopped fresh basil
1 tbsp dark chocolate nibs

To Serve:



Using a large pan, fry off half of the Extra Virgin Olive Oil and chopped eggplant for around 8-10 minutes or until browned. Remove from pan and place on a plate with paper towel to soak off excess oil. Next, add the remaining olive oil into the fry pan and fry off diced onion, garlic, and celery until lightly golden.


Return eggplant back into the fry pan, followed by fresh basil, pine nuts and red wine vinegar. Next, add capers, olives, crushed tomatoes, salt flakes and black pepper. Finally, add dark chocolate nibs and stir. Place lid onto fry pan and leave for 10 minutes to cook.


Serve with crackers.