Cocoa Nib Caponata from Zazu Restaurant

This recipe was provided by Owner/Chefs John Stewart and Duskie Estes of Zazu in Santa Rosa where Inman Family Wines are served.  Zazu is a roadhouse restaurant surrounded by 150 of Sonoma County’s acclaimed wineries, and just around the corner from the Inman's Olivet Grange Vineyard.   Zazu is playful Americana and rustic Northern Italian inspired.  Visit Zazu on the web at www.zazurestaurant.com  or telephone for a reservation on  707-523-4814.

1/3 c. Inman Family Pinot Noir
1/3 c. yellow raisins
1/4 c. olive oil
1 eggplant, diced, salted for 1/2 hour and patted dry
2 garlic cloves, minced
a pinch of chili flakes
2 celery stalks, diced small
1/2 medium red onion, diced small
2/3 c. diced canned tomatoes
2 TB. balsamic vinegar
1 oz. semi sweet chocolate, chopped
1/4 c. capers, rinsed
2 TB. flat leaf parsley, minced
2 TB. cocoa nibs, (available at specialty stores)
kosher salt
freshly ground black pepper

In a small sauce pan on high heat, bring the pinot noir to a boil and pour over the raisins to plump. In a large sauté pan on medium high heat, heat the oil. Add the garlic and chili flakes, stirring until fragrant, about a minute. Add the onions and celery, and saute until the onions are transluscent, about 5 more minutes. Add the eggplant and saute until beginning to soften, about 5 minutes. Add the tomatoes, vinegar, and chocolate. Stir until the chocolate is completely incorporated. Add the yellow raisins, capers, parsley, and cocoa nibs and stir to combine. Season to taste with salt and pepper. Allow to cool. Serve room temperature with grilled rustic bread and a drizzle of extra virgin olive oil.

Serves 8