• 2 medium eggplant, sliced lengthwise
• ​1 Roma tomato, halved
• ​1 red onion, cut into wedges
• ​1 celery rib
• ​1 cup extra virgin olive oil
• ​Kosher salt and freshly ground black pepper
• ​1/2 cup golden raisins
• ​1/4 cup toasted pine nuts
• ​1/4 cup balsamic vinegar
• ​2 tablespoons pitted and sliced green olives
• ​2 garlic cloves, minced
• ​1 tablespoon sugar
• ​1 tablespoon unsweetened cocoa powder

Eggplant Caponato

Click image to enlarge

For the Spinach Gnudi

• 2½ pounds spinach, stems removed and cleaned
• 1 egg
• 1/2 cup all purpose flour, plus more for dusting
• 1/2 cup grated Parmigano Reggiano cheese
• 1/2 cup plain dried bread crumbs
• 1/4 teaspoon freshly grated nutmeg

For the Coal-Roasted Eggplant Fonduta

• 1 large eggplant
• 1 tablespoon Tahini (Middle Eastern sesame paste)
• 1 teaspoon  kosher salt
• 3/4 cup heavy cream, warm
• 1/2 clove garlic
• 1 teaspoon lemon juice

To assemble the dish

• About 40 of the Spinach Gnudi
• 3 tablespoons unsalted butter
• 1/2 cup almonds, sliced
• Salt to taste
• 1 cup of the warm eggplant fonduta

Chef Alon Shaya