Eggplant Caponata with Bitter Chocolate

Original recipe found here.  I halved most of this recipe, added fresh tomatoes, swapped in honey, and used tarragon vinegar.

Sweet and sour and savory.

Ingredients

• 1/2 c. olive oil
• 1 lb. eggplant, cut into 1″ cubes (I used Asian eggplants.)
• 1/2 large onion, chopped
• 1 rib celery, chopped
• Kosher salt and fresh ground pepper
• 2 T. tomato paste
• 1 c. cherry tomatoes, halved
• 2 T. water
• 1/2 c. brined green olives, chopped
• 1/4 c. white wine vinegar (I actually used tarragon vinegar.)
• 1/2 c. golden raisins
• 1/4 c. capers, rinsed and drained
• 3 T. honey
• 2 T. finely grated unsweetened chocolate
• 1/4 c. finely shredded basil
• 2 T. pine nuts

Instructions

1. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3–4 minutes. Using a slotted spoon, transfer eggplant to a large bowl; set aside.
2. Add onions and celery, and season with salt and pepper; cook, stirring often, until beginning to brown, 10 minutes. Reduce heat to medium, and add tomato paste and cook, stirring, until caramelized and almost evaporated, 5-10 minutes. Add tomatoes and 2 T. water and continue cooking for 10 minutes.
3. Stir in olives, vinegar, raisins, capers, honey, and chocolate, and cook, stirring occasionally, until thickened, about 15 minutes. Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Season with salt and pepper, and let cool to room temperature before serving.
4. Serve on toasted crostini or crackers or pita chips.

Yield: 6-8

Chocolate Salami

Based on recipe found here.  

Surprise your guests with a sweet charcuterie.

Ingredients

• 8 T. unsalted butter
• 10 oz. chocolate (your choice)
• 2 T. brewed coffee  (I used an Autumn spiced coffee.)
• pinch of cayenne
• 1 T. orange zest
• 1 c. crushed cookies (plain biscotti, biscoff, or shortbread)
• 1/2 c. toasted walnuts, chopped
• 1/4 c. pistachios
• powdered sugar

Instructions

1. Melt the butter and chocolate in a double boiler. Stir until very smooth and remove from the heat.  Stir in brewed coffee, cayenne and orange zest.
2. Stir in the cookies, nuts, and orange zest. Let cool until it begins to firm up, about 15-30 minutes (at room temperature).
3. Lay a piece of plastic wrap about 12 inches long on the counter. Use a stiff spatula to scrape the mixture into a rough log shape on the plastic wrap to make a cylinder shape about 6 inches long and 3 inches thick. Lift the edge of the plastic wrap over the log and roll to wrap tightly. Twist the ends to remove any air and compress the log into a smooth and even cylinder.
4. Once the log is wrapped, chill it in the refrigerator for 15 minutes. Roll it on the counter under your palms a few times to make a smooth cylinder. Repeat this process twice more for the best shape. Chill for at least 4 hours or overnight.
5. Sift powdered sugar onto a flat surface (like a cutting board or a large plate). Unwrap the salami and roll in the sugar, brushing off excess.
6. To serve, remove the chocolate salami from refrigerator about 30 minutes in advance to avoid cracking. Slice with a very sharp, thin knife into rounds about 3/4-inch thick.

I added the cayenne because I know Vianne would have.