Based loosely on Page 307
6 black Italian eggplants
Wash and slice the eggplants into disks of about 1/2-inch thickness and collect them in a colander.
Rinse the eggplant and add to the pot.
As for the chocolate, I took one deep breath, closed my eyes and tossed a bit into the mix, just as Hugh instructed. Because the 80% cocoa bars do not have a lot of sugar, the dark chocolate melts into the caponata and imparts the most interesting hint of flavour that will forever keep your guests wondering about your secret ingredient.
Buon appetito, tutti!