Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         spanish onion -- chopped 1/2" dice
   2                    garlic cloves -- 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" cubes
   1      tablespoon    sugar
   1      teaspoon      cinnamon
     1/2  teaspoon      unsweetened cocoa powder
   2      teaspoons     fresh thyme leaves
                        (or 1/2 tspn dried thyme)
   6      ounces        basic tomato sauce -- see * note
   3      ounces        balsamic vinegar
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1                    baguette -- sliced 3/4" rounds
                        and toasted on grill or in oven

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.