Eggplant Caponata

Ingredients

• Makes 6 generous servings
• 4 baby Italian eggplants cut in 1/2-inch dice
• 1/2 cup extra-virgin olive oil--less
• Salt
• 2 medium Spanish onions cut in small dice
• 4 garlic cloves thinly sliced
• 6 tablespoon shelled pistachios (preferably Sicilian*), toasted
• 6 tablespoons currants
• 1 tablespoon minced drained peperoncini
• 2 tablespoons sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon unsweetened cocoa
• 4 teaspoons fresh thyme leaves
• 1 1/2 cups plain tomato sauce
• 1/2 cup balsamic vinegar