Recipe - Caponata Of Eggplant

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

In a large 12inch to 14inch 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 MCRecipe Digest V1 #276

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

From: Meg Antczak meginny@frontiernet.net