11½-2 pound eggplantunpeeled and cut into 1-inch pieces
115-ounce can diced tomatoesundrained
½cupgolden raisins
3tablespoonsred wine vinegar
2tablespoonsdrained capers
2tablespoonsfinely grated dark chocolate
1teaspoonItalian seasoning
Kosher salt and freshly ground black pepperto taste
Toasted gluten-free baguette slicesfor serving
1/3cupfresh basil cut into thin shreds
2tablespoonstoasted pine nuts
Instructions
In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the eggplant and cook for 5 minutes or until it starts to soften. Add the tomatoes, raisins, vinegar, capers, chocolate, and Italian seasoning. Cook, uncovered, for 20 minutes or until the eggplant is soft and the liquid has evaporated. Season to taste with salt and pepper. Let cool.