The dark stuff is a Sicilian chocolate caponata made with eggplants. The flavours of the caponata with the brightly coloured, roasted, red pepper salad make a colourful and flavourful antipasto or starter to a meal.
Chocolate was a legacy of the Spaniards and n Sicilian cuisine there are a number of recipes, which include chocolate to enrich the flavour of a dish. Chocolate in eggplant caponata is a common variation of caponata in certain parts of Sicily.
Obviously the caponata can also be presented on its own; good quality bread is the accompaniment.
CAPONATA DI MELANZANE, as made in Palermo
INGREDIENTS
extra virgin olive oil, 1½ cups (more or less — depending how much the vegetables will absorb)
eggplants, 2-3 large, dark skinned variety,
onion, 1 large, sliced thinly
red tomatoes, 2 medium size, peeled and chopped, or 2 tablespoons of tomato paste and a little water
capers, ½ cup, salted or in brine
green olives, ¾ cup, stoned, chopped
celery, 2-3 tender stalks and the pale green leaves (both from the centre of the celery)
salt and freshly ground pepper
For the agro dolce sauce (sweet and sour sauce):
white, wine vinegar, ½ cup
sugar, 2 tablespoons
dark, extra fine chocolate, 50g of (organic, high cocoa content – 70%).
The ingredients and processes I use for making Caponata di malanzane are the same as I use for making the Caponata from Catania (The same ingredients, but no peppers and I increase the amounts of eggplants as I have done in the list of ingredients above.).
Follow the recipe for making caponata.
Add pieces of bitter chocolate into the agro dolce sauce and stir it gently as it melts. Finally add the vegetables. This results into a much smoother and more luscious caponata.
Serve the caponata cold.
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