Ever wonder what to do with eggplant? This is a pretty simple recipe that I pull out every so often. It’s a slightly spicy and sweet dish that you can use to top anything: chicken, fish, rice pasta, or vegetables. It also freezes well, so it’s handy to make a batch and freeze part of it for future use. The recipe itself is both paleo and vegan friendly. I adapted this recipe from Everyday Food Magazine several years back. Ingredients 1/4 cup olive oil 2 large onions, chopped 1/4 cup golden raisins 1/4 cup pine nuts 4 garlic cloves, minced 1/2-1 tsp red pepper flakes 1 can tomato paste 2 tsp unsweetened cocoa powder 2 Tbsp honey 2 large eggplants or 3 medium eggplants (2-1/4 lbs total), cut into 1/2-inch cubes 2/3 cup white wine vinegar salt & pepper to taste First, cut the eggplant … Read entire article »