Caponata of Eggplant

• 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

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.

spanish onion, garlic, pine nuts, currants, hot chili flakes, virgin olive oil, eggplant, sugar, cinnamon, cocoa, thyme, thyme, balsamic vinegar, tomato sauce, baguette, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5225 (may not work)