Ingredients
| 1 | lg. Spanish onion, chopped into 1/2-inch dice | | 2 cloves | garlic, thinly sliced | | 3 tbsp. | pine nuts | | 3 tbsp. | currants | | 1 tbsp. | hot chili flakes | | 4 | fl. oz. virgin olive oil | | 2 | md. eggplant, cut into 1/2-inch cubes | | 1 tbsp. | sugar | | 1 tsp. | cinnamon | | 1/2 tsp. | unsweetened cocoa powder | | 2 tsp. | fresh thyme leaves or | | 1/2 tsp. | dried thyme | | 3 | fl. oz. balsamic vinegar | | 6 oz. | Basic Tomato Sauce (see recipe elsewhere) | | 1 | baguette, sliced into 3/4-inch rounds and toasted on grill or | | in oven | | Salt, to taste | | Freshly ground black pepper, to taste |
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Instructions
In a large 12- to 14-inch sauté pan, sauté 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.
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