Recipe - Eggplant Spread For Bruschetta (A Version Of Caponata)

1 Eggplant (1 lb)
2 cup Thinly cut or sliced up onions
One fourth cup Raisins or currants
1/3 cup Red wine vinegar
1 tablespoon Honey
Olive oil, salt, red pepper
flakes, black pepper

Bruschetta These recipes are from an Italian cooking class...

Peel and cut eggplant into 1/4" cubes. Salt (1t) and macerate for 20 min.
Press out moisture. Brown eggplant in a large frying pan n olive oil,
remove and set aside. Caramelize the onions in olive oil with a little salt
(1015 minutes) Return eggplant to pan and add raisings, vinegar mixed with
honey, pepper flakes and black pepper to taste. Cook over low heat for 20
minutes until well blended. Cool to room temperature. Serve over cut or sliced up ,
toasted or grilled, baguette or Italian country bread. Posted to FOODWINE
Digest 13 Mar 97 by Nancy Brandt Nancy.Brandt@UCOP.EDU on Mar 14, 1997