Caponata With Baked Feta Cheese - cooking recipe

Ingredients

1 1/3 lbs eggplant, peeled and cut into 1 inch cubes
5 tbsp oil
1 None onion, peeled and sliced
3 stalks celery, cut into 1/4 inch slices
1 x 14 oz can chopped tomatoes
2 tsp sugar
2 tbsp balsamic vinegar
3-4 tsp cocoa powder
2 oz pitted black olives, cut in half lengthwise
1 oz capers
6.5 oz block feta cheese
2 sprigs rosemary
1 tbsp olive oil
6-8 sprigs flat leaf parsley, finely chopped

Preparation

Put the eggplant cubes in a bowl and sprinkle them with a teaspoon of salt. Stir to mix in the salt, then cover and leave for 45 mins. Transfer the eggplant into a colander and rinse, then drain well.
Heat 3 tablespoons of oil in a frying pan and cook the eggplant for a minute, turning, then remove and set aside. Pour the rest of the oil into the same pan, heat, then add the onions and celery. Saute for about 5 mins, turning. Season to taste. Stir in the chopped tomatoes and simmer for about 8 mins. Stir in sugar, vinegar and cocoa powder and season to taste. Add the olives and capers and simmer for 5 mins, then add the eggplant and continue to simmer for 5 mins more.
Meanwhile, preheat oven to 300\u00b0F. Cut the block of feta in half and place each half on a sheet of aluminium foil. Place a sprig of rosemary on each half, then drizzle with 1/2 tbsp of olive oil each. Wrap the foil loosely around the cheese, then place on a baking sheet and bake for about 15 mins.
Remove the cheese from the oven. Arrange the caponata on plates and sprinkle with the chopped parsley. Top with the baked feta and serve.