Eggplant Caponata

Name: Eggplant Caponata
Cuisine: European, Italian, Mediterranean
Ingredients: 3 cups olive oil; 2 lb. eggplant, cut into 1-in. cubes; 1 large yellow onion, finely chopped; 1 celery stalk, finely chopped; Kosher salt and freshly ground black pepper; 3 Tbsp. tomato paste, thinned with ¼ cup water; 1 cup canned crushed tomatoes; 6 oz. green olives, pitted and finely chopped; ½ cup golden raisins; ½ cup white wine vinegar; ¼ cup salt-packed capers, rinsed and drained; 3 Tbsp. sugar; 2 Tbsp. finely grated unsweetened chocolate; ½ cup finely shredded basil; 2 Tbsp. pine nuts