Region: Calabria

These sweet and sour eggplants may appear quite odd to prepare, but if you let go of your initial hesitation, you’ll be rewarded with an intriguing dish asking for more. This is a delicious antipasto from Calabria boasting eggplants enriched with raisins, pine nuts, walnuts, cinnamom and drum roll…. decadent chocolate. So let go of your inhibitions and give the sweet and sour eggplants a try, you’ll be suprised.

Ingredients:

1 large eggplant
2 tablespoons raisins
2 tablespoons sugar
2 tablespoons pine nuts
2 tablespoons walnuts
2 tablespoons semi sweet chocolate
6 tablespoons vinegar
2 tablespoons olive oil
Sprinkle of cinnamon
Grated rind of a lemon
Salt

Directions:

Submerge the raisins in lukewarm water for about 15 minutes. Wash the eggplant, slice in round slices and place them in a pan with oil. Add to the eggplants the walnuts, pine nuts, shredded chocolate, pinch of cinnamon, drained raisins, sugar, vinegar, grated lemon rind and pinch of salt. Cook on low heat for about 40 minutes, mixing every now and adding a bit of water as needed. Remove from the heat and serve warm on the table.