4
Easy
20 minutes
To make the caponata (Sicician aubergine dish), in a frying pan over a low heat, sauté onion in olive oil until translucent. Mix in sugar, then add vinegar and cook until syrupy. Set aside.
In the same pan, fry brinjal in a glug of olive oil. When almost cooked, add tomatoes, reduce the heat and cook until softened. Return the onion mixture to the pan and mix well.
Add olives and capers and season to taste. Stir in grated dark chocolate, torn fresh basil and toasted pine nuts.
In a hot pan, sear sliced calamari steaks in olive oil until tender and serve with the caponata.
