Caponata Of Eggplant

Course :	Italian
From:	HungryMonster.com
Serves:	8

Ingredients:

1	large	spanish onion -- chopped 1/2 inch dice
2	cloves	garlic -- thinly sliced
3	tablespoons	pine nuts
3	tablespoons	currants
1	tablespoon	hot chili flakes
4	ounces	virgin olive oil
2	medium	eggplant -- cut 1/2 inch cubes
1	tablespoon	sugar
1	teaspoon	cinnamon
1/2	teaspoon	unsweetened cocoa powder
2	teaspoons	fresh thyme leaves
6	ounces	basic tomato sauce
3	ounces	balsamic vinegar
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
1	loaf	baguette -- sliced 3/4 inch rounds

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a large 12- to 14-inch sauté pan, sauté onions, garlic, pine nuts, currants and chili flakes in olive oil for 4 to 5 minutes over medium-high heat until softened. Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes. Add thyme, Basic Tomato Sauce, balsamic vinegar, salt and pepper and bring to boil. Lower heat and simmer 5 minutes. Cool to room temperature and serve on crostini or place in middle of table with crostini on the side to allow guests to serve themselves.