Caponata Of Eggplant Recipe

• 1 lrg Spanish onion minced 1/2" dice
• 2 x Garlic cloves thinly sliced
• 3 Tbsp. Pine nuts
• 3 Tbsp. Currants
• 1 Tbsp. Warm chili flakes
• 4 ounce Virgin extra virgin olive oil
• 2 med Eggplant cut 1/2" cubes
• 1 Tbsp. Sugar
• 1 tsp Cinnamon
• 1/2 tsp Unsweetened cocoa pwdr
• 2 tsp Fresh thyme leaves (or possibly 1/2 tspn dry thyme)
• 6 ounce Basic Tomato Sauce see * Note
• 3 ounce Balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
• 1 x Baguette sliced 3/4" rounds and toasted on grill or possibly in oven

1. In a large 12- to 14-inch saute/fry pan, saute/fry onions, garlic, pine nuts, currants and chili flakes in extra virgin olive oil for 4 to 5 min over medium-high heat till softened.
2. Add in eggplant, sugar, cinnamon and cocoa and continue to cook 5 min.
3. Add in thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil.
4. Lower heat and simmer 5 min.
5. Cold to room temperature and serve on crostini or possibly place in middle of table with crostini on the side to allow guests to serve themselves.
6. This recipe yields 8 servings.

onion, garlic, nuts, currants, chili flakes, olive oil, cubes, sugar, cinnamon, cocoa pwdr, thyme, tomato sauce, salt, grill

Taken from cookeatshare.com/recipes/caponata-of-eggplant-99284 (may not work)