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Caponata Of Eggplant

Caponata Of Eggplant comes together with Garlic Thinly Sliced, Virgin Olive Oil, Unsweetened Cocoa Powder, Basic Tomato Sauce, and Balsamic Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 2 clove
• 4 oz
• 1/2 tsp
• 6 oz
• 3 oz

Method (preview)

1. 1

   In a large 12-inch to 14-inch 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.

2. 2

   Add eggplant, sugar, cinnamon and cocoa and continue to cook 5 minutes.

3. 3

   Add thyme, tomato sauce, balsamic vinegar, salt and pepper and bring to boil.

4. 4

   Lower heat and simmer 5 minutes.

5. 5

   Cool to room temperature and serve on crostini or in middle of table with crostini on side to allow guests to serve themselves.