Eggplant Caponata

INGREDIENTS
1 Diced Brinjal
As required Olive oil
2 tbsp Finely chopped onion
1 tbsp Celery leaves
1tbsp Leak
1 tsp Rock salt
1-2 tsp Green canned pepper
1-2 Blanched Tomato
1 cup Pine nuts
1 tbsp Green olive
1 tsp Sugar
5-7 Basil leaves
2-3 tbsp Tomato puree
1tbsp Cocoa powder
1-2 cup Tomato juice
2 Bread slices
To Garnish
Basil leaves
Olive oil
Red chilli powder

PROCESS
Heat oil in a pan, add onion, celery leaves, rock salt, green canned pepper, boiled tomato, pine nuts, raisins, olive rings, sugar, mint leaves and tomato paste and cook well.
Take another pan and put olive oil to deep fry brinjal.
Now Add fried brinjal, oil of the fried brinjal, cocoa powder and tomato juice in the tomato mixture which is cooking in the pan.
Put the prepared mixture, parmesan cheese, olive rings, mint leaves and on toasted bread and bake in oven for 1-2 minutes.
Garnish prepared caponata with mint leaves, olive oil.