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Cocoa Nib Caponata from Zazu Restaurant

This recipe was provided by Owner/Chefs John Stewart and Duskie Estes of Zazu where Inman Family Wines are served. Zazu is a roadhouse restaurant surrounded by 150 of Sonoma County’s acclaimed wineries. Zazu is playful Americana and rustic Northern Italian inspired.

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 sauté until the onions are transluscent, about 5 more minutes. Add the eggplant and sauté 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