Chef Nick Price teams up with SuperValu to bring you these fabulous choc-based recipes
What you'll need
2 aubergines, topped and tailed and cut into cubes
1 onion peeled and chopped
2 cloves of garlic crushed
2 celery sticks peeled and chopped
400g of blanched peeled and chopped tomatoes
30g dark chocolate (Bournville|or similar) grated
100g green olives pitted
30ml red wine vinegar
1 tbsp raisins
1 tbsp capers
2 tbsp chopped parsley
Sugar to taste
Olive oil for frying and to finish at the end
Sprinkle the aubergines with salt and leave to drain in a colander for 30 minutes, then rinse and dry on kitchen paper. Heat a generous amount of olive oil in a deep frying pan and cook aubergine until nicely coloured, then lift out of pan, leaving the oil behind.
Put on kitchen paper to drain any excess oil.
Return the pan to the heat, fry off the onions to colour lightly, then add the celery and garlic and fry for five minutes. Add tomatoes and olives, cook for another five minutes and then combine with vinegar, raisins, capers and chocolate.
Taste the mixture after simmering for three minutes and add sugar if needed. Season with salt and pepper, add the chopped parsley and a sprinkle of olive oil. Serve cold.