Caponata Of Eggplant
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 8
 

Ingredients:

1 large spanish onion -- chopped 1/2 inch dice
2 cloves garlic -- thinly sliced
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes
4 ounces virgin olive oil
2 medium eggplant -- cut 1/2 inch cubes
1 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves
6 ounces basic tomato sauce
3 ounces balsamic vinegar
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 loaf baguette -- sliced 3/4 inch rounds
 

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a large 12- to 14-inch sauté pan, sauté onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium-high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil. Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or place in middle of table with crostini on the side to allow guests to serve themselves.