Caponata is one of my favorite dippy things to whip out for summertime entertaining. A tangy sweet-and-sour melange of eggplant, tomatoes, and briny olives, the dish plays well with summer staples like grilled bread, grilled chicken, and grilled well, anything. This version, from hugh fearnley-whittingstall's version in river cottage veg, calls for an ingredient that i'd never thought to include in my caponatas: chocolate.
