Eggplant Caponata

2 medium-sized eggplant (bharta baingan), cut into ½” cubes (to yield 4 cups)
1 large onion, chopped in ½” dice
3 tbsp pine nuts or peanuts
3 tbsp currants (may substitute with same amount of golden raisins)
1 tbsp hot chilli flakes, plus extra for the garnish
1 tbsp date paste
1 tsp cinnamon powder
1 tsp unsweetened cocoa powder
2 tsp fresh thyme leaves or ½ tsp dry thyme
¼ cup basic tomato sauce
⅓ cup balsamic vinegar
Unrefined salt and freshly ground pepper to season
1 whole wheat baguette, sliced into ¾” rounds and toasted or grilled in the oven

Method

In a heavy bottomed pan, sauté (without oil) onions, pine nuts or peanuts, currants and chilli flakes for 4 to 5 minutes, until softened. Add a little water (1 tbsp at a time), if needed, to prevent sticking. Add the eggplant, date paste, cinnamon and cocoa and continue to cook for 5 minutes more. Add the thyme, tomato sauce and balsamic vinegar. Bring the mixture to a boil. Reduce the heat and simmer the mixture for 5 minutes. Season with salt and pepper. Remove from the heat and allow to cool to room temperature. Garnish with chilli flakes. Serve the caponata spooned on baguette, or with baguette on the side.

Serves 4