Eggplant Caponata (recipe courtesy of Mario Batali)

Prep time:     15 mins.
Servings:         8
Cook time:    15 mins.


Ingredients:

1/2 cup virgin olive oil
1 large Spanish onion, chopped into 1/2-inch dice
3 tablespoons pine nuts
3 tablespoons currants
1 tablespoon hot chili flakes, plus extra for garnish (**I used 1/4 teaspoon**)
2 medium eggplants, cut into 1/2-inch cubes (to yield 4 cups)
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon unsweetened cocoa powder
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried
1/4 cup basic tomato sauce, recipe follows (I used canned 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 a grill or in the oven.

Directions

In a large 12-14 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 4-5 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.  Serve the caponata spooned on crostini or in the middle of the table with the crostini on the side to allow guests to help themselves.

Basic tomato sauce:

1/4 extra-virgin olive oil
1 Spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried
1/2 medium carrot, finely grated
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Directions:

Heat the olive oil in a saute pan until hot, add the Spanish onion, garlic chopped thyme, and grated carrot.  Saute until tender, add the crushed tomatoes, stir and cook until hot, slowly add the reserved tomato juice and simmer until slightly thickened, about 15 minutes.  Cool