Eggplant Caponata


  • 1 large onion, chopped in 1/2-inch dice
  • 3 tbsp pine nuts or peanuts
  • 3 tbsp currants
  • 1 tbsp hot chilli flakes,  plus extra for garnish
  • 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
  • 1 tbsp date paste
  • 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 whole wheat baguette, sliced into 3/4-inch rounds and toasted on grilled or in oven


In a heavy bottomed pan, sauté onions, pine nuts or peanuts, currants and chili flakes for 4 to 5 minutes until softened. Add a little water, if necessary.  Add the eggplant, date paste, 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 baguette or with baguette on the side.

Serves 4