Caponata of Eggplant
| Yield: | 1 Servings |
| Categories: |
| 1 | lg | Spanish onion, chopped; in 1/2-inch dice |
| 2 | Cloves garlic,; thinly sliced | |
| 3 | tb | Pine nuts |
| 3 | tb | Currants |
| 1 | tb | Hot chili flakes |
| 4 | oz | Virgin olive oil |
| 2 | md | Eggplant, cut into 1/2-inch cubes; (yield: 4 cups) |
| 1 | tb | Sugar |
| 1 | ts | Cinnamon |
| 1/2 | ts | Unsweetened cocoa powder |
| 2 | ts | Fresh thyme leaves or; 1/2 teaspoon dried |
| 6 | oz | Basic tomato sauce |
| 3 | oz | Balsamic vinegar |
| Salt and pepper | ||
| 1 | Baguette, sliced into 3/4-inch rounds and toasted |
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