Eggplant Caponata

Ingredients

• 1 large onion, chopped in 1/2-inch dice


• 3 tbsp pine nuts or peanuts


• 3 tbsp currants


• 1 tbsp hot chili flakes, plus extra for garnish


• 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)


• 2 tbsp sugar


• 1 tsp cinnamon


• 1 tsp unsweetened cocoa powder


• 2 tsp fresh thyme leaves or 1/2 teaspoon dry thyme


• 1/4 cup basic tomato sauce, recipe follows


• 1/3 cup balsamic vinegar


• salt and freshly ground pepper


• 1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven



Method




In a large sauté pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts or peanuts, currants and chili flakes and sauté for 4 to 5 minutes until softened.
Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.
Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature, garnish with chili flakes. Serve the caponata spooned on crostini or with crostini on the side.