2 eggplants
2 red peppers
2 cubanelle peppers
1 head garlic
4 celery stalks, finely chopped
6 plum tomatoes, seeded and diced
1 red onion
1 white onion
1/2 cup queen olives with pimentos, minced
1 (6 oz.) can tomato paste
1/4 cup balsamic vinegar
1/2 cup red wine
1 (3 oz.) jar pine nuts
2 tbsp. capers
1 tsp. thyme
1 tbsp. cocoa powder
2 tbsp. sugar
1 tbsp. dried parsley
chopped fresh basil
1/2 cup olive oil

Peel eggplants, cube, salt and set aside for 30 minutes. Roast peppers. Peel, seed and chop. Finely mince garlic, chop celery, plum tomatoes and onions.

In large skillet, heat olive oil and sauté garlic, onions and celery until tender. Add eggplant, tomatoes, peppers, olives, capers, tomato paste, balsamic vinegar, red wine, thyme, cocoa and sugar.

Cook until all ingredients are well blended and reduced, about 30 minutes, stirring frequently.

Add parsley and fresh chopped basil. Enjoy!

Submitted by: Andrea