Caponata of Eggplant

Ingredients

• 1 lg. Spanish onion
• chopped into 1/2-inch dice
• 2 cloves garlic
• thinly sliced
• 3 tbsp. pine nuts
• 3 tbsp. currants
• 1 tbsp. hot chili flakes
• 4 fl. oz. virgin olive oil
• 2 md. eggplant
• cut into 1/2-inch cubes
• 1 tbsp. sugar
• 1 tsp. cinnamon
• 1/2 tsp. unsweetened cocoa powder
• 2 tsp. fresh thyme leaves
• 1/2 tsp. dried thyme
• 3 fl. oz. balsamic vinegar
• 6 oz. Basic Tomato Sauce (see recipe elsewhere)
• 1 baguette
• sliced into 3/4-inch rounds and toasted on grill
• in oven
• Salt
• to taste
• Freshly ground black pepper
• to taste

Instructions

1. In a large 12- to 14-inch saute pan, saute onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium-high heat until softened.
2. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes.
3. Add thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil.
4. Lower heat and simmer 5 minutes.
5. Cool to room temperature and serve on crostini or place in middle of table with crostini on the side to allow guests to serve themselves.