Eggplant Caponata

Recipe Ingredients

1/2 cup	118ml	Virgin olive oil
1 cup	62g / 2.2oz	Spanish onion - chopped 1/2" dice (large)
3 tablespoons	45ml	Pine nuts
3 tablespoons	45ml	Currants
1 tablespoon	15ml	Hot chili flakes - plus
		Extra for garnish
2		Eggplant - cut 1/2" cubes (medium)
		= (to yield 4 cups)
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Cinnamon
1 teaspoon	5ml	Unsweetened cocoa powder
2 teaspoons	10ml	Fresh thyme leaves
		= (or 1/2 tspn dried thyme)
1/4 cup	59ml	Basic Tomato Sauce - (see recipe)
1/3 cup	78ml	Balsamic vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
5 sections		Mint - chopped
1		Baguette - sliced 3/4" rounds,
		And toasted on grill or in oven

Recipe Instructions

In a large 12- to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.

Add the eggplant, sugar, 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 mint and chili flakes. Serve the caponata spooned on crostini or in middle of table with crostini on side to allow guests to help themselves.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F30) - from the TV FOOD NETWORK

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