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 capers to remove the excess salt and set aside.
Chop and sautée onion.
Rinse the eggplant and add to the pot.
Add the currants/raisins and capers.
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 flavor that will forever keep your guests wondering about your secret ingredient.
Buon appetito, tutti!