Caponata Of Eggplant

Recipe Ingredients

1		Spanish onion - chopped 1/2" dice (large)
2		Garlic cloves - thinly sliced
3 tablespoons	45ml	Pine nuts
3 tablespoons	45ml	Currants
1 tablespoon	15ml	Hot chili flakes
4 oz	113g	Virgin olive oil
2 oz	56g	Eggplant - cut 1/2" cubes (medium)
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Cinnamon
1/2 teaspoon	2.5ml	Unsweetened cocoa powder
2 teaspoons	10ml	Fresh thyme leaves
		= (or 1/2 tspn dried thyme)
6 oz	170g	Basic Tomato Sauce - (see recipe)
3 oz	85g	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Baguette - sliced 3/4" rounds
		And toasted on grill or in oven

Recipe Instructions

In a large 12- to 14-inch saute pan, saute 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.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5611) - from the TV FOOD NETWORK

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