Eggplant Caponata

Ingredients:
• 1/2 cup virgin olive oil
• 1 large Spanish onion, chopped in 1/2-inch dice
• 3 tablespoons pine nuts
• 3 tablespoons currants
• 1 tablespoon hot chili flakes, plus extra for garnish
• 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 teaspoon unsweetened cocoa powder
• 2 teaspoon fresh thyme leaves or 1/2 teaspoon
• 1/4 cup basic tomato sauce
• 1/3 cup balsamic vinegar
• Salt and freshly ground pepper
• 5 sprigs mint, chopped
• 1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven

In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking. Add the onions, pine nuts, currants and chili flakes and saute for 4 to 5 minutes until softened.

Add the eggplant, sugar, cinnamon, and cocoa and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.

Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow to cool to room temperature, garnish with mint and chili flakes.