Heat 2-3 tbsp in a medium skillet and shallow fry eggplant in batches over medium heat for 10-12 minutes. Eggplant should be browned and softened. Using a slotted spoon, remove eggplant from oil and cool on a paper towel lined tray. Continue to fry eggplant in batches adding 2-3 tbsp olive oil as required. Toss all of the cooked eggplant in salt and pepper. Set aside to cool.
Using the same skillet heat 2-3 tbsp olive oil over medium heat, sauté onions and celery until tender and onion is translucent (approx. 12-15 minutes). Add salt, pepper, garlic powder and tomato juice to mixture.Continue to cook mixture over medium heat for 5- 7 minutes.
Add crushed tomatoes, red wine vinegar, capers, olives, raisins, and chocolate to mixture. Continue to cook over medium low heat for 10 minutes.
Remove from heat and stir in chopped basil and prepared eggplant. Place mixture in a medium bowl to cool at room temperature. Cover and set aside.
Top each crostini with 1 tbsp prepared filling. Finish with crumbled goat cheese, fresh basil and shaved chocolate or serve as a build your own.
Tips & Variations
- Recipe for crostini available on this website
- Time saver: Prep filling ahead of time
- For a different twist top with ricotta cheese