Caponata Of Eggplant Recipe - Cooking Index

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
• 2 teaspoons 10ml Unsweetened cocoa powder
• = (or 1/2 tspn dried thyme) Fresh thyme leaves
• 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