Eggplant Caponata - SippitySup

Ingredients

• 1 ½ pound eggplant (cut into 1‑inch cubes)
• salt and pepper (as needed)
• 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