Bruschetta Caponata

• 2 small Italian Eggplants, peeled & cut into 1/2 in cubes
• 1 Red Onion, diced
• 2 cloves Garlic, minced
• 3 Roma Tomatoes, chopped
• 4 sprigs thyme leaves
• 2 tablespoons Pine Nuts, toasted
• 2 tablespoons Dried Currants
• 1 teaspoon Unsweetened Cocoa Powder
• zest and juice 1 Orange
• 1/2 cup Extra VirginOlive Oil, plus some for toast
• 1 loaf Pane Toscana, or baguette
• 1 teaspoon crushed Red Pepper
• 1 tablespoon Honey

1. Slice bread into 1/4in. slices. Grill, or toast, bread until crispy. Drizzle with olive oil and season with salt and pepper.
2. Heat 1/2 cup olive oil in a large saute pan or cast-iron skillet.
3. Add Eggplant & Onion, saute until onions are translucent. Add garlic and saute 2 min.
4. Add tomatoes, thyme, red pepper, pine nuts, cocoa & currants. Cook 2 min longer.
5. Add orange juice, zest, and honey. Cook until excess moisture is evaporated, about 3 min.
6. Season to taste with salt and pepper. Serve on toasted bread or in a bowl as a dip.

italian eggplants, red onion, garlic, tomatoes, thyme, currants, cocoa, orange, extra virginolive oil, baguette, red pepper, honey

Taken from food52.com/recipes/440-bruschetta-caponata (may not work)