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Chocolate Eggplant Caponata

Chocolate Eggplant Caponata

Serves: 5 servings when used to top pasta or 10+ servings when used as a dip or spread.

Difficulty: 4/5

Who knew chocolate could be an amazing main dish?! The dark chocolate in this recipe adds depth and richness that pairs well with pasta or bread. It’s packed full of savory and slightly sweet flavors that very quickly become addictive. Last week we posted our Chocolate Rosemary Flatbread recipe that makes a great vessel for the caponata!

Ingredients:

2 medium eggplants, approx. 1 lb. each, one diced / one whole

1 large yellow onion, diced

2 red bell peppers, roasted

4 garlic cloves, minced

2 tablespoon capers

1/4 cup fresh parsley, finely chopped

1/4 cup fresh basil, finely sliced

1/2 cup cranberries

6 oz. green olives, roughly chopped

3 oz. black olives, roughly chopped

3 oz. kalamata olives, roughly chopped

2 oz. pine nuts, toasted

1/4 cup sugar

1/2 cup balsamic vinegar

Up to 2 cups olive oil

2 tablespoon tomato paste, thinned with 1/4 cup of water

1 dark chocolate grön bar, chopped

Salt and pepper, to taste

How it’s done:

Step 1
Preheat the oven to 400° with the baking rack in the middle.

Step 2
Cut 1 eggplant into 1/2 inch cubes. Toss in medium bowl, 1 cup olive oil and lightly coat with salt and pepper. Poke the whole eggplant in several places on the skin. Place both eggplants into a foil lined dish, along with your bell peppers if they aren’t already roasted. Place in oven for 30 minutes. Remove and let cool completely.

Step 3
Heat 1/2 cup olive oil in a large saucepan then add onion. While that’s cooking, finely dice the roasted peppers and add to the pan. Next add the garlic, capers, cranberries, olives, pine nuts, sugar, vinegar, and tomato paste. Simmer for 10 minutes. Remove from heat.

Step 4
Add the diced eggplant and the pulp/seeds from the whole eggplant to the pan (discard skin). Stir until combined. Next stir in the chocolate and let sit for 2 – 3 minutes. Stir gently, then fold in the parsley and basil. Enjoy!

Serve with: We enjoyed ours with our chocolate rosemary flatbread, goat cheese, fresh rosemary, and a few drops of balsamic with a side of bubbly.

Grön Bar Suggestions: We are big fans of the Dark Chocolate 1:1 Bar (with 50mg of THC and 50mg of CBD) as the effects of THC and CBD combined are heavenly. However, the Dark Chocolate THC bar (with 50mg of THC) is equally delicious and has a lower price point (due to the absence of CBD). For those folks looking for the medicinal effects of CBD without THC, we love our PURE CBD Dark Chocolate Bar (with 50mg of CBD and no THC). See our bars and where to find them here.

Read more about our Cannabis Confections from grön’s founder Christine Smith, and learn about about why baking with our chocolate tastes great!