Caponata Of Eggplant

Serving Size : 8
Ingredients

for prepare Caponata Of Eggplant

:

Amount	Measure	Ingredient - Preparation Method
1	large	spanish onion - chopped 1/2" dice
2		garlic cloves - 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" cubes
1	tablespoon	sugar
1	teaspoon	cinnamon
1/2	teaspoon	unsweetened cocoa powder
2	teaspoons	fresh thyme leaves
or 1/2 tspn dried thyme caponata of eggplant
6	ounces	basic tomato sauce - see * note
3	ounces	balsamic vinegar
salt to taste freshly-ground black pepper to taste caponata of eggplant
1		baguette - sliced 3/4" rounds

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. In a large 12- to 14-inch sautй pan, sautй 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. This recipe yields 8 servings. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5611)

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