Eggplant Cabonata with Chocolate Crostini

Directions

Crostini

1. Preheat oven to 375°F (190°C).
2. Slice Kinnikinnick Hot Dog Buns width-wise into 10 slices per bun. Place cut pieces on baking tray and drizzle with 1 tablespoon olive oil.
   
3. Bake in preheated oven for 7 - 10 minutes or until desired crispness turning once during baking. Set aside.

Eggplant

1. Heat 2 - 3 tablespoons in a medium skillet. Shallow fry eggplant in batches over medium heat (approx. 10 - 12 minutes). Eggplant should be browned and softened.
2. Using a slotted spoon, remove eggplant from oil and cool on a paper towel lined tray.
3. Continue to fry eggplant in batches adding 2 - 3 tablespoons olive oil as required.
4. Toss all of the cooked eggplant in ½ teaspoon salt and ½ teaspoon pepper. Set aside to cool.
   

Eggplant Cabonata Filling

1. Using the same skillet heat 2 - 3 tablespoons olive oil over medium heat, sauté onion and celery until tender and onion is translucent (approx. 12 - 15 minutes).
2. Add reserved salt, reserved pepper, garlic powder and tomato juice to mixture.
3. Continue to cook mixture over medium heat for 5 - 7 minutes.
4. Add crushed tomatoes, red wine vinegar, capers, olives, raisins, and chocolate to mixture. Reduce heat to medium-low and continue to cook for 10 minutes.
5. Remove from heat and stir in chopped basil and cooked eggplant. Place Eggplant Cabonata Filling in a medium bowl to cool at room temperature. Cover and set aside.
   

Assembly

1. Top each Crostini with 1 tablespoon Eggplant Cabonata Filling.
2. Finish with crumbled goat cheese, fresh basil and shaved chocolate or serve as a build your own.