Aubergine coconata with cocoa
Roast the pine nuts in a dry, hot frying pan and allow to cool.
Heat the oil and fry the aubergine cubes brown and cooked. Using a slotted spoon, remove them from the pan and pour 2/3 of the oil out of the pan.
Fry the onion and celery in glass in the remaining shortening for about 3 minutes.
Stir in the tomato puree and cook for about 5 minutes. Add the vinegar and tomatoes and cook for about 3 minutes.
Put in the raisins, capers, olives, sugar and cocoa and fry for about 5 minutes.
Add the eggplant again and mix in the basil and pine nuts. Allow to cool to room temperature.
Roast the ciabatta bread, cut into slices and serve with the caponata.
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