Sicilian Eggplant Caponata with Crispy Chickpeas

Ingredients

• eggplant1 large (about 500g)
• celery stalks2
• red onion1 medium
• canned diced tomatoes400g
• green olives100g
• capers2 tbsp
• red wine vinegar3 tbsp
• sugar1 tbsp
• unsweetened cocoa powder1 tsp
• ground cinnamon1/2 tsp
• canned chickpeas400g
• olive oil4 tbsp
• fresh basila handful
• salt and pepperto taste

Directions

1. 1

   Cut the eggplant into 2cm cubes. Sprinkle with salt and let sit in a colander for 15 minutes to draw out bitterness. Pat dry.

2. 2

   In a large pan, heat 2 tbsp olive oil over medium heat. Add the eggplant and fry until golden and soft, about 8-10 minutes. Remove and set aside.

3. 3

   In the same pan, add 1 tbsp olive oil and sauté the celery and onion until softened, about 5 minutes. Add the tomatoes, olives, capers, vinegar, sugar, cocoa, and cinnamon. Simmer for 10 minutes.

4. 4

   Meanwhile, drain and rinse the chickpeas. Pat them dry. In a separate pan, heat the remaining 1 tbsp olive oil over high heat. Add chickpeas and fry until crispy, about 5-7 minutes. Season with salt.

5. 5

   Return the eggplant to the pan with the tomato mixture. Stir gently and simmer for another 5 minutes to meld flavors. Season with salt and pepper.

6. 6

   Serve the caponata warm, topped with crispy chickpeas and fresh basil leaves.