Eggplant Caponata

Name: Eggplant Caponata
Ingredients: 1 ½ pound eggplant (cut into 1‑inch cubes); salt; pepper; ½ cup extra-vrgin olive oil (separated, plus more if needed); 1 onion (peeled and cut into 1‑inch chunks); 2 cloves garlic (peeled and thinly sliced); 3 tablespoons dried currants; ½ teaspoon crushed red pepper flakes; ½ cup tomato sauce (not too chunky); ¼ cup balsamic vinegar; 2 tablespoons red wine vinegar; 1 teaspoon fresh thyme leaves; 1 teaspoon cocoa powder; 1 teaspoon granulated sugar; ¼ cup lightly toasted pine nuts (divided); 1 teaspoon freshly grated orange zest

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