Eggplant caponata with cocoa sauce

Name: Eggplant caponata with cocoa sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Eggplant 2; Red Tropea onions 1; Celery 1 rib; Cherry tomatoes 8; Red peppers 1; Salted capers 1 spoonful; Green olives pitted 3.5 oz; Raisins 5 tbsp; Pine nuts ¼ cup; Orange blossom honey 1 spoonful; White wine vinegar 3 spoonfuls; Unsweetened cocoa powder 2 spoonfuls; Marsala wine to taste; Extra virgin olive oil to taste; Salt to taste; Black pepper to taste; Basil to taste

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Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 4
Cost: Very low
Note + 1 hour and a half of resting time

PRESENTATION

Recipe by
Sebastian Fitarau

Eggplant caponata with cocoa sauce—now that's a twist! It's a unique take on the traditional Sicilian dish—bringing those rich flavors with a tender texture. Seriously, it's a standout. People usually notice the sweet and tangy mix right away, but, and here's the thing, the cocoa sauce really adds an unexpected twist. In Sicily, caponata is a classic. Really. Usually, it's served as a side or on toast.

This cocoa caponata recipe? It balances sweet, salty, and a hint of bitterness from the cocoa. And the sauce? It's deep, almost moist, tying all the veggies together. Way better than the usual. Across Sicily, you'll find all kinds of caponata variations. Some throw in olives, others capers, but this cocoa version? It’s a whole new level.

And look, it's not just a side dish—you can spread it on crusty bread, top some pasta, or serve it with roasted meats. Super tasty. The crispy fried eggplant bits soak up the sweet and savory sauce, making each bite layered and rich. Sicilian cuisine respects tradition, but it’s curious. That's why this eggplant caponata with cocoa fits right in.

It’s a dish that sparks conversation, especially with the cocoa sauce giving everything a golden undertone. So, whether you're into traditional caponata or just hunting for a new Italian eggplant appetizer, this one captures the Sicilian spirit—simple, a bit bold, always surprising. Sicily’s culinary scene is known for its bright flavors and creativity, and this dish is no exception.

Using eggplant—like in pasta alla Norma and parmigiana di melanzane—it highlights how versatile this ingredient can be. The cocoa sauce's depth pairs perfectly with the eggplant’s soft texture, striking a balance that's so, so satisfying. More than just food, this caponata is a slice of Sicilian culture on a plate, really celebrating how the island plays with contrasting flavors. For a family meal or a special gathering, this caponata with cocoa sauce? Cannot go wrong. It'll definitely impress.

INGREDIENTS

Eggplant 2

Red Tropea onions 1

Celery 1 rib

Cherry tomatoes 8

Red peppers 1

Salted capers 1 spoonful

Green olives 3.5 oz (100 g) - pitted

Raisins 5 tbsp (40 g)

Pine nuts ¼ cup (30 g)

Orange blossom honey 1 spoonful

White wine vinegar 3 spoonfuls

Unsweetened cocoa powder 2 spoonfuls

Marsala wine to taste

Extra virgin olive oil to taste

Salt to taste

Black pepper to taste

To Complete: Basil to taste

Preparation

How to prepare Eggplant caponata with cocoa sauce

To prepare the eggplant caponata with cocoa sauce, first, place the raisins in a bowl and cover them with Marsala wine 1. Let them soak for 30 minutes. Soak the capers in water 2 for at least 10 minutes. Wash and slice the eggplants 3.

Place the eggplant slices under salt 4 for 30 minutes. Then pat them dry with paper towels 5 and cut them into cubes 6.

Peel the onion and chop it with a knife 7. Wash the celery and cut it into small cubes 8. Clean a bell pepper by removing the stem and seeds, wash it, and cut it into strips and then into cubes 9.

Wash the cherry tomatoes and cut them in half 10, remove the seeds and the pulp 11, then cut them into wedges 12.

In a pan, pour the oil and add the bell peppers 13. Cook for 10 minutes and then place them on paper towels 14. Put the eggplants in the pan, fry them in small batches over high heat, turning them slightly, until a crispy crust forms, then place them on paper towels 15.

In a pan, pour the oil, add the onions 16, the celery 17, and sauté for a few minutes. Add the well-drained capers 18.

Add the pine nuts 19, stir to toast them. Then add the raisins 20 and the olives 21. Stir and cook for a few minutes.

Turn off the heat and add the eggplants, bell peppers 22, and cherry tomatoes 23 to the pan. Season with salt and pepper, stir to flavor and blend the ingredients 34.

In a bowl, pour the white wine vinegar, add the orange blossom honey 25, and the unsweetened cocoa powder 26. Stir until you obtain a homogeneous mixture 27.

Pour the mixture into the pan 28, turn on the heat, stir and cook for 3-4 minutes 29, then let it rest for at least an hour. The eggplant caponata with cocoa sauce is ready, garnish with basil leaves and serve 30.

Storage

Eggplant caponata with cocoa sauce can be stored in the fridge, in a closed container or covered with plastic wrap, for up to 2-3 days. Before serving, it is advisable to bring it back to room temperature by keeping it out of the fridge for at least an hour.

Tip

You can prepare the cocoa sauce in advance and store it in the refrigerator for up to 3 days. You can also use the caponata as a dressing for a rice salad.

Orange blossom honey can be replaced with more common wildflower honey.

For the translation of some texts, artificial intelligence tools may have been used.