Title: Caponata of Eggplant
Categories: New, Text, Import
Yield: 1 Servings

1 lg Spanish onion, chopped; in
-1/2-inch dice
2 Cloves garlic,; thinly
-sliced
3 tb Pine nuts
3 tb Currants
1 tb Hot chili flakes
4 oz Virgin olive oil
2 md Eggplant, cut into 1/2-inch
-cubes; (yield: 4 cups)
1 tb Sugar
1 ts Cinnamon
1/2 ts Unsweetened cocoa powder
2 ts Fresh thyme leaves or; 1/2
-teaspoon dried
6 oz Basic tomato sauce
3 oz Balsamic vinegar
Salt and pepper
1 Baguette, sliced into
-3/4-inch rounds and toasted

In a large 12-inch to 14-inch sautJ pan, sautJ 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, 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 in middle of table with crostini on side to allow guests to
serve themselves.

Yield: 8 servings
Recipe By :MOLTO MARIO SHOW #MB5611

Posted to MC-Recipe Digest V1 #276

Date: Sun, 3 Nov 1996 23:59:27 -0500

From: Meg Antczak