Aubergine coconata with cocoa

Name: aubergine coconata with cocoa
Total time: 25 min
Yield: 4
Ingredients: 2 tablespoon pine nuts; 100 milliliters olive oil; 2 eggplant; 1 onion; 1 stem celery; 3 teaspoon tomato paste; 100 milliliters White wine vinegar; 3 tomato; 50 gram raisins; 3 tablespoon capers; 3 tablespoon green olive; 1 tablespoon cane sugar; 2 tablespoon cocoa powder; 1 bunch basil; 1 ciabatta Bread

Ingredients

2 tablespoon pine nuts
100 milliliters olive oil
2 eggplant
1 onion
1 stem celery
3 teaspoon tomato paste
100 milliliters White wine vinegar
3 tomato

50 gram raisins
3 tablespoon capers
3 tablespoon green olive
1 tablespoon cane sugar
2 tablespoon cocoa powder
1 bunch basil
1 ciabatta Bread

Directions

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.