Eggplant Caponata

Name: Eggplant Caponata
Cuisine: European, Italian, Mediterranean
Ingredients: 3 cups olive oil; 2 lb. eggplant, cut into 1″ cubes; 1 large yellow onion, chopped; 1 rib celery, roughly chopped; Kosher salt and freshly ground black pepper, to taste; 3 tbsp. tomato paste, thinned with 1/4 cup water; 1 cup crushed canned tomatoes; 6 oz. green olives, pitted and roughly chopped; 1⁄2 cup white wine vinegar; 1⁄2 cup golden raisins; 1⁄4 cup salt-packed capers, rinsed and drained; 3 tbsp. sugar; 2 tbsp. finely grated unsweetened chocolate; 1⁄2 cup finely shredded basil; 2 tbsp. pine nuts